Puri with Rice Kheer

Ingredients

• 1 l full-fat milk (Use whole milk for the best creamy texture.)
• 0.25 cup basmati rice (Rinsed well and soaked for 30 minutes.)
• 0.5 cup sugar (Adjust to your preferred sweetness.)
• 4 pods green cardamom pods (Coarsely crushed to release the seeds.)
• 1 pinch saffron (Soaked in 2 tbsp of warm milk.)
• 2 tbsp almonds (Slivered or thinly sliced.)
• 2 tbsp pistachios (Unsalted and chopped.)
• 1 tsp rose water (Optional, for fragrance.)

Instructions

1. 1

   Prepare the Rice and Saffron

   • Rinse the basmati rice under cold running water until the water is clear. Soak the rice in water for at least 30 minutes, then drain it completely.
   • In a small bowl, take 2 tablespoons of warm milk from the 1 liter and add the saffron strands to it. Let it soak to release its color and aroma.
2. 2

   Cook the Kheer

   • Pour the remaining milk into a heavy-bottomed pan or pot and bring it to a boil over medium heat.
   • Once the milk boils, add the drained rice. Reduce the heat to low and let it simmer.
   • Cook for about 40-45 minutes, stirring every 5-7 minutes to prevent the rice and milk from sticking to the bottom. Scrape the sides of the pan regularly.
   • Continue simmering until the rice is completely cooked and soft, and the milk has reduced and thickened to a creamy consistency.
3. 3

   Add Sweeteners and Aromatics

   • Once the kheer has thickened, stir in the sugar and the crushed cardamom powder.
   • Add the saffron-infused milk to the pot.
   • Cook for another 5-7 minutes, stirring continuously, until the sugar has completely dissolved and the kheer is fragrant.
4. 4

   Add Nuts and Finish

   • Stir in most of the slivered almonds and chopped pistachios, reserving a small amount for garnish.
   • Turn off the heat. If using, stir in the rose water for a final touch of fragrance.
   • Let the kheer rest for about 10 minutes. It will continue to thicken as it cools.
5. 5

   Garnish and Serve

   • Pour the kheer into individual serving bowls.
   • Garnish with the reserved almonds, pistachios, and a few extra strands of saffron.
   • Serve warm for a comforting treat, or chill in the refrigerator for at least 2 hours to serve cold.