Khiri / Kheer / Rice Payas

INGREDIENTS

• 2 Lts Whole Milk
• 1 Tbspn Basmati Rice, soaked
• 5-6 Tbspn Sugar or as per taste
• Ghee, for cooking
• 10-12 Green Cardamom
• 1 Tbspn Cashew Nuts
• 1 Tbspn Raisin
• 1 Bay Leaf

METHOD

• Heat a pressure cooker and add 2 tbspn of ghee. Add the bay leaf and crushed cardamom. Drain excess water from the rice and add. Add a spoonful of sugar and a pinch of salt. Fry for a couple of minutes.The caramelizing sugar shall impart colour to the khiri. 
• Add a cup of water and close the lid. Cook for approximately 3-4 whistles (till the rice is soft).
• After the steam escapes, open the lid and give the contents a stir. Add all the milk. Mix well. Bring o a boil. Then lower the flame and cook till the contents have reduced to its half.Keep stirring occasionally to avoid contents getting burnt/stuck at the base. Also, keep scraping the milk depositing on the sides and add it back.
• Add sugar. Mix well. Cook for another 5-6 minutes. 
• Shallow fry the cashew and raisin in ghee, and add. Mix and switch off flame.
• Khiri, one of the dishes which goes well hot as well as cold. Serve as you desire !!