The khoya kheer recipe is a decadent, creamy, yummy Indian dessert made with milk, khoya-reduced milk solids, and aromatic ingredients. Perfect for festivals or any moment when the need to indulge in something from the mouthwatering list strikes. Prepare that yummy kheer. To begin with, boil 1-litre full-fat milk in a heavy-bottomed pan. Stir in between so the milk doesn't stick to the bottom. Once the milk has reached the boil, lessen the fire and let it simmer on low until it thins out a little and gets thick. Now crumble 200 grams of khoya and add it to the thickened milk. Mix well and cook on low flame so the khoya blends perfectly with milk. Khoya gives the kheer a silky texture and unbeatable rich flavour. Add 1/2 cup sugar as per taste and mix well until it dissolves completely. To infuse scent and flavour to your kheer, add a pinch of cardamom powder and soak a few strands of saffron in warm milk. Simmer until the kheer reaches your desired consistency, and finally, garnish it with slivered almonds, pistachios, and raisins for additional richness and texture. Serve the khoya kheer warm or chilled; it's up to you. This dessert is creamy and sweet, with really nutty flavours, and it is a crowd pleaser. It's simple yet impressive, making it ideal for almost any occasion.

• 250 gms rice
• 1 l milk
• 250 gms jaggery
• 100 gms cashew nuts

• One of the creamiest, richest, and most delicious recipe of khoya kheer is here!
• With just a handful of ingredients—Basmati rice, milk, jaggery, and cashew nuts—you're about to whip up a dessert that'll have everyone asking for seconds.
• Start by giving 250 grams of Basmati rice a good rinse under running water until it runs clear. This step is key to removing excess starch so your kheer doesn't become a sticky mess.
• Soak the rice for about 20 minutes while you prep the rest.
• Now, pour 1 litre of milk into a heavy-bottomed pan or kadhai. The heavy base is a lifesaver—it prevents the milk from burning, which is crucial for a dish like this. Bring the milk to a gentle boil on medium heat, stirring every now and then to keep the cream from forming a thick layer on top. Once it's boiling, add the drained rice and stir it in like you mean it. This stops the rice from sticking to the bottom and ensures every grain is coated in milk. Let this mixture simmer, stirring occasionally, as the milk thickens and the rice softens. The goal here? Creamy, dreamy perfection.
• While that's happening, get your sweetness game on. Jaggery is the star here, and it's what makes khoya kheer stand out with its earthy, caramel-like flavor. But don't just toss it into the hot milk—it might curdle the whole thing. Instead, melt 250 grams of jaggery in a small pan with a few tablespoons of water over low heat until it dissolves completely. Strain it to get rid of any impurities. Once your rice is cooked and the milk has reduced into a rich, luscious base, slowly pour in the jaggery syrup, stirring as you go.
• For the finishing touch, heat a tablespoon of ghee in a small pan. Add 100 grams of chopped cashews and fry them until golden brown.
• Stir these into your kheer, along with the fragrant ghee. Let everything simmer together for a few more minutes so the flavours can meld into pure dessert bliss.
• Serve your khoya kheer warm if you're craving comfort or chilled if you're in the mood for a lighter treat.