Kheer (Authentic Indian Rice Pudding)

Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

In a heavy-bottomed pan, heat the ghee over medium flame. Add the drained rice and sauté gently for 2–3 minutes until it is lightly fragrant but not browned.

Add the whole milk and crushed cardamom pods to the rice. Stir well and bring the mixture to a gentle boil over medium heat.

Reduce the heat to low and let the rice cook slowly in the milk, stirring frequently to prevent sticking or burning. Simmer gently for about 30 minutes, until the rice is tender and the milk has thickened slightly.

Add the sugar and stir well to dissolve completely. Continue to cook for another 5–7 minutes, stirring occasionally.

Stir in the soaked saffron along with the warm milk it was soaked in and mix thoroughly, allowing the kheer to take on a rich color and aroma.

Add the toasted almonds, pistachios, and raisins (if using). Give the pudding a final stir and cook for 2 more minutes.

Remove the cardamom pods. Transfer the kheer to serving bowls and allow to cool slightly before serving warm or chilled.