Kesar Kheer

1/2 cup long grain rice
1/2 cup sugar
a pinch of saffron (kesar)
3 cups milk
2-3 teaspoons ghee
silver foil for decoration
1 cup water
2 cloves (Laung)
2 cardamoms
0.25 inch stick cinnamon (Dalchini)
1/4 tablespoon almonds
1/4 tablespoon raisins
1/4 tablespoon cashew nuts
1/4 tablespoon pistachio nuts

1. Wash the rice and drain on a cloth. Soak the saffron in one tablespoon of warm milk and keep aside. Blanch and slice the almonds, slice the pista and break the cashew nuts into small pieces. Clean the raisins if necessary.
2. Heat the ghee in a cooker and add the raisins and cashew nuts. Fry until golden, remove and set aside.
3. Add the rice and the whole spices to the cooker and fry for 1 minute. Add the milk, saffron soaked in warm milk and the water. Cook for a few minutes on moderate heat until the rice is done. Now add the sugar, and cook further on low heat until the sugar has blended and the mixture thickens. Remove from fire and allow to cool, if you wish to serve it chilled.
4. When about to serve, add half of the nuts and mix well. Pour the kheer into individual bowls. Garnish with the rest of the nuts and raisins. Decorate with the silver foil.


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