Kesari Kheer

A really delicious milky dessert is this Kesari Kheer. I’m not sure where it comes from originally but it’s easy to make. 

Ingredients:

• 1.5 litres milk – NO semi-skimmed milk please
• 75g basmati rice
• 15g desi ghee or clarifed butter
• 125g sugar
• 5g green cardamoms/chhoti elaichi
• 20g almonds
• 30g cashew nuts
• 20g pistachio nuts
• 15g – 20g raisins
• 1 pinch – a few strands of Ig Zaafraan/saffron
• 30ml condensed milk

Makes 1 kg 

Preparation:

1. Wash and soak the basmati rice in water for half and hour, Drain and set aside.
2. Pour the milk into a 2 litre deep dish. Cook for about 10 minutes at 200C in a pre-heated oven.
3. Add the saffron and the rice. Mix and keep cooking for another 30 minutes.
4. Add the condensed milk, cardamom  and raisins. Keep cooking for about 5 minutes more.
5. Remove from the oven. Mix well and keep covered for about 10 minutes with an aluminium foil cover.
6. Garnish with nuts.
7. Serve hot or cold.