- 1 Litre Milk
- ¼ Cup Rice
- ⅓ Cup Magicleaf Perfect Sweets
- 1 Pinch Saffron (Kesar) Strands
- 6 Chopped Almonds
- 6 Chopped Cashews
- 6 Chopped Pistachios
Preparation:
Sugar to Magicleaf Perfect Sweets Conversion: ⅓ cup sugar substituted with ⅓ cup of Magicleaf Perfect Sweets
- Rinse 1/4th cup of rice twice in water.
- Soak the rinsed in water for about 30 minutes.
- After 30 minutes, drain the water from rice.
- In a saucepan, pour 1 litre of milk on low to medium heat. Stir at intervals so that the milk doesn’t stick to the bottom of the pan.
- Bring the milk to a boil.
- Separate one tablespoon of milk in a small bowl and add a pinch of saffron strands to it.
- Now, add rice to the boiling milk and mix well.
- Cook the rice for about 40-45 minutes on a low flame. Keep stirring in intervals so that it doesn’t stick to the bottom of the pan.
- Add ⅓ cup Magicleaf Perfect Sweets and mix well.
- Pour the saffron milk to the kheer.
- Lastly, garnish with chopped cashews, almonds, and pistachios.
- Serve hot or cold as per preference.