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Silky, aromatic, and comforting, Kheer is a traditional Indian milk-based dessert loved by all ages. This family favorite is a festive essential at Diwali, Eid, and special gatherings.
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak it for 20 minutes and drain.
In a heavy-bottomed saucepan, bring the whole milk to a gentle boil over medium heat, stirring occasionally to prevent scorching.
Add the drained rice to the boiling milk, then reduce the heat to low and simmer uncovered. Stir often to keep rice from sticking or clumping at the bottom.
After 15 minutes, when the rice is half-cooked, add sugar, salt, cashews, raisins, and sliced almonds. Continue simmering gently, stirring every few minutes.
Once the rice grains are tender and the mixture has thickened (about 25–30 more minutes), stir in cardamom powder, saffron threads, and rose water. Simmer for an additional 3–5 minutes, then remove from heat.
Cool slightly before transferring to serving bowls. Chill for a few hours if you prefer it cold, or serve warm, garnished with extra nuts and a pinch of saffron.
