• 1 litre milk
• 3/4 cup sugar
• 1/4 tsp. cardamom powder
• 15 strands saffron crushed, soaked in 1 tsp. hot milk
• 10-12 raisins
• 10-12 currants
• 10-12 almonds slivered
• 10-12 pistachios, slivered
• 5-6 dried peaches, quartered
• 5-6 dried apricots, nut removed, broken to bits

Method

• Soak raisins, currant, peaches, apricots, in hot water for 10 minutes.
• Boil milk, with cardamom, saffron and sugar for 10 to 15 minutes.
• Drain soaked dry fruit, add to boiling milk, and stir gently.
• Simmer, stirring occasionally, for 5 to 8 minutes.
• Add almonds, pistachios, take off fire.
• Serve hot or cold.
• Kheer
• 100 g rice (soaked for 1 hr.)
• 1 tin sweetened condensed milk or milkmaid
• 1 litre milk
• Chopped nuts and cardamom powder for decoration
•  Wash rice and pressure cook in milk for 5 minutes (or cook on slow fire, till rice is soft).
• Add condensed milk and cook for another 5 to 7 minutes, stirring continuously, until the kheer
• reaches a desired consistency.
• Remove from fire.
• Garnished with nuts and cardamom powder.
• Serve hot or cold.
• If kheer is served chilled, keep it a little sweeter because cold kheer tastes less sweet than hot Kheer.