Rice Kheer

Ghee - 2 tbsp.

Basmati Rice - ¼ cup, washed and drained

Milk - 4 cup

Sugar - 1 cup

Saffron - 1 tsp

Cardamom powder - 1 tsp

Cashew and Raisins - to garnish

Heat 1 tsp Ghee in a medium pan and add the Rice. Sauté until you get a good aroma.

Add 1 cup Milk to the Rice and bring to boil; Cook until Rice is done.

Immerse a hand blender into the Payasam and mash the Rice to desired consistency.

Add the remaining Milk along with Sugar, Cardamom and Saffron; bring to boil again and cook closed on low flame until the Payasam begins to thicken and reduces to half the quantity.

Temper Cashew and Raisins in Ghee and add to the Payasam.