Diwali Special Rose Kheer

INGREDIENTS

INSTRUCTIONS

1. Rinse the rice until the water turns clear. Then soak the rice in enough water for 20 to 30 minutes.
2. Once 30 minutes are up, drain the rice using a colander and then blend in in semi coarse paste. 
3. Heat a pan on medium heat. Add whole milk to the pan. Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn't stick to the bottom of the pan.
4. Once the milk has come to a boil, lower the heat to low, add a little hot milk from the pan to the rice paste (this helps the milk to avoid curdling), mix well and it to the boiling milk.
5. Cook for around 10 minutes on low heat. Stir every 2 minutes or so. The milk will reduce considerably and the kheer will look thick and the rice will be completely cooked. 
6. At this point add condensed milk. Mix well and then add cardamom powder and rooh afza.
7. Remove the pan from heat. Garnish with nuts and serve warm or chilled. 
8. The kheer will continue to thicken as it cools down.

RECIPE NOTES