BHOG KI KHEER By Divya

Rinse the rice and soak it for 15-20 minutes. Ensure that the rice that you are using is aromatic. Boil the milk, and put one tablespoon of boiled milk in a bowl. Once warm, add a few saffron strands to the tablespoon of milk.

While the milk is boiling, drain all the water from the rice and add it to the milk. Cook the rice on low flame till it is half cooked, then mix sugar as required, and continue cooking. Simmer till the rice is almost cooked. The flame should be kept low and you must keep stirring.

Add half a teaspoon of cardamom powder, chopped cashews, sliced pistachios and the saffron dissolved milk to the rice. Mix and continue to cook. Once the rice grains are cooked and the kheer thickens, scrape milk solids from the sides and add it to the kheer.

Garnish with one tablespoon of golden raisins (sultanover the kheer, and serve hot or cold. (Tip: Add one tablespoon of rose water or kewra water to enhance the flavour.).