1. Boil 1 litre milk. chop 8 to 10 cashew nuts, 8 to 10 almonds. peel 4 to 5 cardamoms and make a coarse powder.
2. Soak around half cup of basmati rice in water for two hours.
3. Place the soaked rice in simmering milk. we usually take small granules of rice in this but this kheer tastes nice using basmati rice too.
4. Mix nicely and cook until rice gets soft and blends well in the milk. keep stirring the kheer after every two minutes. keep the flame medium to low.
5. Take any vessel and add half cup water into it. add 3/4 cup (150 gms) finely mash jaggery into the water. now cook until jaggery gets dissolved in the water. keep stirring in between.
6. Now add raisins, cashews and almonds in the boiled milk. mix well and cook the kheer for a few more minutes. kheer is ready as rice is nicely mixed in the milk.
7. Now mix the cardamom powder in the keys. turn off the flame and place it on a net stand so that it cools down quickly.
8. After the kheer cools down, add the jaggery into it. strain jaggery syrup prior adding it to the kheer so that impurities can be removed. mix well.
9. Kheer is ready. take it out in serving bowl. garnish with some almonds and cashews.
1. Avoid adding jaggery when the kheer is too warm as milk may coagulate. allow the kheer to cool down and then add jaggery into it.
2. We add dry fruits directly but you can fry them in ghee until golden and then add.
3. We have used 150 gms of jaggery for making the kheer but you can increase or decrease the quantity as desired.