Recipe of Kheer| Also known as pal payasam and rice pudding

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Kheer is prepared in festivals, temples, and all special occasions. The term Kheer (used in North India) is derived from Sanskrit words Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) or payesh (used in Bengal region) are derived from the Sanskrit word Payas which also means "milk".

Ingredients:

• 1/4 cup short/medium grained rice
• 4 cups whole milk (go for low fat only if absolutely necessary)
• sugar to taste - I used 3 tbsp ( 1/4- 1/2 cup should be enough )
• pinch of saffron
• 1/4 tsp cardamom powder
• 1-2 tbsp nuts ( I used almonds, pistachios and cashews)
• 4-5 raisins (or more if you like it)
• 1 tsp Ghee (preferred more than butter)

Method:

• In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.
• In the same pan, roast the rice for 2-3 minutes in low heat.
• Now add the milk. Increase the heat to med-high and let it come to a boil
•   Give it an occasional stir so that the milk does not stick to the bottom. Non stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.
• Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. You know its done when the milk has reduced and also the rice has cooked and is soft (not mushy). This process takes approximately 20-30minutes.
• Add rest of the ingredients - saffron, cardamom and half of the roasted nuts.
• Give it a stir until combined and serve garnished with the remaining nuts.