#sh #mein
Pour the water on the hot pot in which you are making the kheer

In the meantime, you wash the rice and drain them completely

Then pour the milk and stir the milk continuosly to prevent it stick at the bottom.

And, add saffron at this stage.

Bring the milk to boil. After that, add the rice drained.

Keep the flame medium until the rice is completely cooked and become softened.

Keep stirring often to prevent the rice and milk getting scorched at the bottom of the pan.

Chop the nuts in your desired shape and size.

When the kheer is about to become thicker, add the sugar in it. And keep stirring often to prevent burning.

When the Kheer turns thick, add cardomm powder and nuts in it and Cook for 5-7 minutes.

Turn off the flame when kheer reaches the desired consistency. I love slightly thick not liquify. So keep the consistency as per your taste.

Garnish the kheer with nuts and serve Garma Garam to your loved ones.

Tip for those who love to have cold kheer- keep the kheer slightly runny as it becomes thick when it cools down.