Traditional Rice Kheer (Creamy Indian Rice Pudding)

Prep the Rice: Wash the rice thoroughly and soak it in water for 20 minutes. Drain the water after soaking.

Roast the Rice: Heat 1/2 tbsp ghee in a pan. Add the soaked, drained rice and roast lightly on low flame for about 1 minute. This adds a nutty flavor. Remove and keep aside.

Roast Dry Fruits: In the same pan, add the remaining 1/2 tbsp ghee. Roast the chopped dry fruits until they turn golden and crunchy. Keep aside.

Boil Milk: In a heavy-bottomed Kadhai (wok), pour the milk. Bring it to a first boil on medium heat.

Simmer u0026 Cook: Once the milk boils, lower the flame. Add the roasted rice and saffron strands. Cook on a low flame for 15–20 minutes.

Stir: Stir occasionally to prevent the milk from burning at the bottom. Cook until the rice grains are completely soft and the milk has thickened to a creamy consistency.

Sweeten: Now, add the sugar, roasted dry fruits, and cardamom powder.

Final Touch: Mix well and cook for another 2–3 minutes to let the sugar dissolve completely. Switch off the flame.

Serve: Serve hot or chill in the refrigerator for a cold dessert.