Kheer The best Indian desert

Ingredients 1/4 cup medium-grained white rice (avoid basmati) 1 litre milk 1¼ cups sugar or to taste 1 tsp powdered green cardamom seeds Pinch freshly grated nutmeg 6-8 saffron strands, soaked in ½ cup water 1/4 cup blanched and powdered almonds 2 teaspoons golden raisins (optional) Garnish ½ cup toasted, blanched, slivered almonds or pistachios; or cudpah nuts or charoli Method Wash the rice, drain and boil in 2 cups of water over high heat. Mash the rice as it cooks. Add the milk and continue cooking for about 25 minutes on medium heat, till the mixture begins to thicken. Stir frequently to prevent burning. When the milk has reduced to half its original volume, stir in the sugar and cook for 3-4 minutes. Mix in the raisins, cardamom, nutmeg and saffron with its soaking water. Remove from heat and cool. Taste for sweetness and adjust. Stir in the ground almonds. Cover, chill 5=6 hours or overnight. Stir well. Add some water if the pudding is too thick. Garnish with toasted nuts. In cold weather, this pudding can be served warm by reheating it on a slow fire.