Kritika Handa
In a heavy-bottomed pan, bring the milk to a boil, then reduce the heat and simmer, stirring occasionally, until it thickens slightly.
Drain the soaked rice and add it to the boiling milk. Cook on a low flame, stirring often to prevent sticking, until the rice is soft and the milk thickens.
Once the rice is cooked, add sugar and crushed cardamom pods. Stir well to dissolve the sugar completely.
Let the kheer simmer for a few more minutes until it reaches your desired consistency. Stir continuously to avoid burning.
Heat 1 tablespoon of ghee in a small pan, lightly fry chopped almonds, cashews, and raisins. Add them to the kheer for extra richness and texture.
Add the soaked saffron strands along with the milk for a beautiful golden hue and fragrant flavor.