- 200ml milk
- 200g rice
- Green cardamon, ground
- Sugar, to taste
- Almonds and pistachios, for garnish
Boil milk in an open mouthed pan.
Add rice and bring to boil again.
Reduce heat to low and cook stirring occasionally.
Cook till the rice is very well done starts to break.
Turn down the heat and let it cool down.
Grind it lightly with an electric hand grinder (but make sure not to grind it too finely).
Put it back on the stove on medium flame.
Cook till the Kheer thickens to required consistency.
Add sugar and mix well, until dissolved.
Check the sugar - Kheer will taste sweeter once it's cold!
Pour in a serving dish and garnish with almonds and pistachios.