This rich creamy rice pudding is elegantly zest with cardamom and full of nuts. It's a great dessert for anytime for anyone.
In south and east India versions of it are made for certain festivals. In the South, Kheer is called Payasam and in the east it is known as Payesh. Rice Kheer or chaler payesh is very common and popular dish in Bengal. Here is the recipe
2 litres full-cream milk
1 can (400 gms) sweetened condensed milk
1 tsp cardamom powder ..take out the seeds and crushed
1 cup sugar
1 cup rice ambamor rice or in Bengal we call it gobindabhog
almonds blanched and slivered
raisins & cashew nuts
A few strands of saffron
Wash the rice well and soak for half an hour in enough water to cover it fully.
Drop 3/4 cradamoms in the milk and put in a deep, thick-bottomed pan and boil.
When the milk comes to a boil, add the rice and simmer.
Cook till the rice fully cooked and milk thickens. Add the sweetened condensed milk. Check the sweetness if needed you can add sugar.
Add almonds, raisins and cardamom powder and cook for 5 more minutes.
Turn off the fire and add the saffron. Stir well.
Allow the kheer to cool, then chill.