Kheer is a traditional Indian sweet prepared by boiling rice, milk, and sugar. It is cherished because of its creamy texture and subtle flavours. This comfort dessert is loved by everyone on festive occasions, celebrations, and family gatherings. The essential ingredients in any classic Kheer recipe are basmati rice, full-fat milk, sugar, and fragrant spices such as cardamom. The Kheer recipe initially prepares the rice by washing it and then slowly cooking it in boiling milk. When cooked, the rice absorbs all the milk, softening and giving the kheer its consistency. Sugar is added to give it sweetness, while cardamom powder provides an aromatic lift. Traditionally, kheer is decorated with chopped nuts such as almonds, cashews, and raisins, lends an exciting texture and flavour contrast. To give it variations, saffron or rose water is added to make it more lush, or vermicelli may be used instead of rice. Kheer is served warm or chilled and could be perfect for any season. Kheer's recipe is appealingly comforting, rich, and balanced between sweet and spice. This Kheer recipe is timeless, great to taste, and easy to prepare, making it a family favourite. Whether as a special treat or a part of feasts during festivals, kheer is so appealing that people find themselves connected over flavours.

• 1 l milk
• 1 cup rice
• Saffron

• Cook the white rice according to the packet instructions. Basmati works excellent for kheer as it has an aromatic smell and gives richness in the outcome, but any other variety of white rice will do. If basmati rice is being used, wash it under cold running water until the water runs clean to remove the excess starch so that the rice does not stick together.
• Place water in a medium saucepan and bring to a boil.
• You can now add the washed rice to the water and cook. Do it for about 10-15 minutes until the rice is soft but not squishy.
• You can take a couple of rice grains and test if the rice is ready. Take a sieve and drain out the excess water. This is an important step, as extra water will weaken the creamy texture of your kheer.
• Strain the rice and put it back in the saucepan. Pour one can of condensed milk over the cooked rice. Condensed milk imparts signature richness and sweetness to kheer; hence, it has been an imminent ingredient in modernist versions of traditional kheer recipes.
• This sweetened condensed milk not only lends a creamy texture to this dessert but also sweetens it without any need for added sugar. Gently stir the mixture so that the condensed milk is evenly incorporated with the rice.
• Add the boiling water to rinse out the condensed milk can properly and not let any of the milk go to waste. This will also even out the thickness of the kheer mixture. Add this water to the saucepan containing rice and condensed milk in it. Mix well.
• Adding boiling water at this stage helps maintain the liquid consistency, as it will continue to cook the mixture of the kheer without thickening it too fast and give a nice, smooth, creamy texture.
• Put the saucepan over low heat but not too high, lest it burn the milk. Continue cooking the rice and milk combination, stirring occasionally to avoid its sticking at the bottom of the pan.
• At this time, condensed milk will have thickened, and the rice will have become even softer. Generally, this takes about 5-7 minutes. Within that time, kheer will start developing that rich, creamy texture. Keep stirring occasionally to prevent scorching and ensure uniform cooking. The mixture will gradually thicken as the rice absorbs flavours from the milk.
• If you are using slivered saffron, this is an excellent time to add it. Saffron not only gives the kheer that beautiful golden hue but also a mild floral flavour that enhances the taste and looks of the dish. You can steep the saffron in a tbsp of milk and heat it for a few minutes to give out its colour and flavour before adding it to the rice mixture. Steeping will release the inherent essence of saffron.
• Stir occasionally and cook on low heat for another minute or two. It's this last cooking that the flavours get together, and the kheer comes to its correct thickness.
• Also, during this stage, being in care will not overcook the kheer because it needs to be creamy and not thicker. If it has thickened, thin it with more milk or water to a desired consistency. If you enjoyed this recipe of Kheer, don't forget to share it forward.