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Recipe > Kheer

Ingredients

Milk - 1 litre

Rice - 200 gm (soaked for � an hour before cooking)

Sugar to taste

Cashew nuts - a few (finely chopped)

Cardamom - 4 to 5 pieces (peeled off seeds only)

Raisin - a few (soaked few minutes before adding)

Method

Put the milk on a pan and let it boil for a few minutes, keeping the flame low.
Stir continuously when the milk becomes a little thick.
Put sugar into the milk and stir constantly until the sugar melts.
When the entire content is ready, put the rice in it and, stirring at intervals, let it boil for a while.
When the rice is cooked, garnish it with the chopped cashew nuts, cardamoms and raisins.
Serve hot, though chilled kheer is tasty still.