1 Cup rice soaked for 1/2 hour.
In a blender add soaked rice, Cardamom seeds,1 cup milk and blend.
In pot,add 1&1/2 litre milk and bring it to boil,add blended rice and cook for 8-10 minutes, keep stirring in between.
Add sugar,mix well and cook on low flame for 10-15 minutes or until rice are cooked and keep stirring in between.
Add chopped half almonds and,mix well.
In the end,add kewra essence (optional) and give it a good mix. Don’t worry if your kheer doesn’t look very thick at this point.
It will continue to thicken as it cools down.
Remove pan from heat. Garnish with more almonds or any nuts and serve kheer warm or chilled.
I let my kheer chill for 4 to 5 hours before serving.
