I absolutely love kheer. In fact every year on my birthday my aunt would make me a huge bowl full of it. When I went to study in UK and my birthday came I sobbed my eyes out missing my aunt and ventured to make it myself. Let’s just say I made kheer like I was making pilau! It just back-fired.

To be old and wise you must be young and foolish first so I’m glad to say over the years I developed a recipe that even my aunt says is delicious and that’s a high accolade coming from her because she is a wonderful cook. So here’s my version of kheer, very nutty and ‘raisiny’ – let me know if you like it.

INGREDIENTS:

• 1 level cup rice
• 1 litre whole milk
• 1 tin sweetened condensed milk (450gms)
• 1 handful almonds, blanched and finely chopped
• 1 handful raisins
• 1 handful pistachios, chopped
• 1/2 teaspoon cardamom powder
• 3 strands saffron (optional)

METHOD:

Boil the milk and rice on low heat in a non-stick pan , adding the cardamom powder and raisins, stirring often until the milk thickens and the rice cooks. Add the condensed milk and saffron strands and keep stiring on low heat. When mixture thickens further, swicth off the cooker, add the pistachios and almonds but save a few bits for garnishing. Mix well.

Allow kheer to cool and sprinkle the nut garnish on top. May be eaten hot or cold, straight from the fridge on a hot, hot day! It’s absolutely scrummy…!