1 small cup rice
2 small cups sugar
1 glass water
1 litre milk
a pinch of cardmom powder
few strands of kesar (optional)
1. Wash the rice well and soak it in 1 glass of water for 2-3 hours.
2. Soak the almonds and cashews for 2-3 hours. Then, peel the almonds and chop them into slivers.
3.Boil the milk in a thick bottomed vessel. Add the rice to milk. After one boil, let the rice and milk simmer for about 25-30 minutes. Stir gently every 5 minutes to enusre it does not stick to the bottom of the pan.
4.Once the milk and rice mixture thickens add sugar and cook for 10-15 minutes more. Add kesar (safforon) and cardmom (elaichi) powder.
5. Remove the kheer from the fire. Bring it to room temperature.
6. Garnish with chopped almonds and cashews.