Rice – 1/2 cup
Milk – 6 cups
Sugar – 3/4 cup
Camphor – pinch
or nutmeg – pinch
Wash rice well, and cook it with milk till semi thick stirring all the time so that the rice does not stick to the bottom of the vessel and the rice is well cooked.
Reduce heat, add the sugar,little by little when sugar is well incorporated remove from fire.
Fry in ghee the cashewnuts and raisins,till golden in colour.When cold add to kheer. Powder camphor or nutmeg and add that too. Serve hot or cold.
You could add 1/4 cup of beaten cream when the kheer is cold. Instead of sugar you could heat 1-1/4 cup of palm jaggery(or ordinary jaggery) with a 1/4 cup of water-when jaggery completely dissolves-strain and when cold, add to the cold thickened kheer. Add powdered camphor or nutmeg.