Kheer

Method

Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak for 15 minutes and drain well. Heat 2 tbsp of ghee in a heavy-bottomed pan and lightly fry the soaked rice for 2-3 minutes, stirring constantly until it turns slightly golden. Pour in the whole milk and bring to a gentle boil, then reduce the heat to low and simmer for 30-35 minutes, stirring occasionally, until the rice is tender and the milk has reduced by about half. Stir in the condensed milk and continue simmering for another 5 minutes. In a separate small pan, heat the remaining ghee and fry the cashews and raisins until golden, then add to the kheer along with the crushed cardamom pods, rose water, and nutmeg. Stir well to combine and simmer for a final 2 minutes. Serve warm or chilled, depending on preference.