Jammu Kheer Mawa Saffron Slow Cooked Festive Milk Pudding

Method

1. 1

   Wash basmati rice. Soak 20 minutes. Drain.

2. 2

   Bring 1.5 litres milk to a boil in a heavy pot. Add washed rice. Stir.

3. 3

   Reduce to medium-low. Cook stirring every 4 to 5 minutes for 40 to 45 minutes until the rice is completely broken down and the kheer is thick, creamy and has reduced to about half the original volume.

4. 4

   Add crumbled mawa. Stir until dissolved. Cook 5 more minutes.

5. 5

   Add sugar. Stir until dissolved. Add saffron milk, cardamom powder, pistachios, almonds, cashews and raisins. Stir. Cook 3 more minutes.

6. 6

   Serve warm or chilled.