Cooked rice 3/4 cup
Sugar 1/2 cup
Condensed milk 1/2 tin
Milk 1/2 liter
Cardamom powder 1/4 tsp (optional)
Ghee 1 tbsp
Cashew nuts 10 (broken into small pieces)
Raisins (golden) 2 tbsp
Saffron 1 pinch (soaked in 1 tbsp of milk)
In a thick pan melt the ghee and fry the cashew till it turns golden and add the raisins and remove from fire as soon as the raisins look swollen. Mash the cooked rice well and add sugar to the rice and heat on slow fire in a thick pan till the sugar melts. Add the condensed milk and as soon as it blends well, switch off the fire and add the milk. Stir well and add the fried cashew/raisins and saffron/cardamom to the kheer.
Chill in the refrigerator for an hour so before serving.