• 3 Cups full cream Milk (Whole Milk)
• 1/4 cup Sugar
• 1/4 cup Rice
• 1/2 cup Condensed Milk
• 2 tbsp. Golden Raisins (Kishmish)
• Small Piece of Nutmeg, powdered
• 15-10 Almonds, blanced and silvered
• 4 Green Cardamoms (Chotti elaichi), powdered
• 1/2 tsp. Saffron threads, soaked in little warm milk

Preperation :

• Wash and soak rice in 1/2 cup of water for 1 hour. Cook the rice in the same water until the rice is fully cooked and water has dried up.
• To the cooked rice add milk. when the milk starts boiling, simmer and leave the kheer to cook till the milk starts thickening, stirring occassionally. Mash the rice a liitle, add sugar and condensed milk.
• Add raisins, almonds and saffron. Boil the mixture one more time. Remove from flame, add cardamom powder and nutmeg powder.
• Keep aside. Allow to cool and then referigerate. Serve well chilled.

Note : Left over boiled rice can be used in place of uncooked rice. But make sure the leftover rice  should not have salt in it.