Wash, Rinse and soak the rice in enough water for 15 minutes. Soak saffron strands in a teaspoon of milk
Boil milk in a deep pan, meanwhile drain the rice
Now slowly add the rice to the boiling milk and stir.
Simmer the flame and keep stirring at intervals for about 30 minutes on a low flame.
Keep pressing/mashing the rice lightly with the back of the ladle until the kheer becomes thick.
Add sugar and stir well until the sugar dissolves.
When the rice is almost cooked, add half of almonds, cashews, cardamom, raisins and saffron milk and mix well.
Keep scraping the sides of the pan and mix in the layers of cream into the boiling kheer so that it becomes creamier.
The kheer is ready, Switch off the flame
Garnish with rest of the dry fruits and saffron strands and serve hot or cold as per the taste.
