Ø 6 cups of milk
Ø 8 tsp rice
Ø 6 almonds, blanched and chopped
Ø 8 pistachios, chopped
Ø Sugar to taste (for ideal results add sugar one fourth of the milk quantity)
Ø A pinch of saffron soaked in warm water
Ø One tblsp rose water
Boil the milk on low flame while stirring continuously. Wash rice 3 to 4 times and drain. Lightly fry the rice with a tblsp of ghee. Now slip in rice in the milk and continue to boil and stir. When the milk becomes thick, add almonds and saffron. Add sugar in the piece meal fashion. Now add chopped pistachio and cool in the refrigerator. When fully cooled, add rose water and stir well. If the kheer becomes too thick on cooling, add some hot milk to thin it down
