Ingredients: 1/2 cup Hilly Basket's red rice, 4 cups milk, 1/4 cup sugar (adjust to taste), 1/4 teaspoon cardamom powder, 8-10 almonds (chopped), 8-10 cashews (chopped), 8-10 raisins, 8-10 Hilly Basket's hazelnuts (Thangi) (chopped), a pinch of saffron (optional), 1 tablespoon ghee (clarified butter).
Instructions
Step 1: Rinse and Soak the Rice
Rinse 1/2 cup of Hilly Basket's red rice under cold water and soak it for 30 minutes. This softens the rice and helps it cook evenly.
Step 2: Cook the Rice
In a heavy-bottomed pan, heat 1 tablespoon of ghee over medium heat. Add the soaked red rice and sauté for a few minutes until it becomes fragrant.
Add 2 cups of water to the pan and cook the rice on low heat until it is tender and fully cooked, about 15-20 minutes.
Step 3: Add Milk
Once the rice is cooked, pour in 4 cups of milk. Bring the mixture to a boil, then reduce the heat and let it simmer gently, stirring occasionally, until the milk thickens and the kheer reaches a creamy consistency, about 20-25 minutes.
Step 4: Sweeten and Flavor
Stir in 1/4 cup of sugar and 1/4 teaspoon of cardamom powder. If using saffron, dissolve a pinch in a tablespoon of warm milk and add it to the kheer. Cook for an additional 5-7 minutes, allowing the flavors to meld together.
Step 5: Add Dry Fruits
Add 8-10 chopped almonds, 8-10 chopped cashews, and 8-10 raisins, 8-10 Hilly Basket's hazelnuts (Thangi) (chopped). Continue to cook for another 2- 3 minutes until the nuts soften slightly and the kheer is well combined.
Step 5: Serve
Remove the kheer from heat. Serve warm or chilled, garnished with extra nuts if desired.