KHEER

Preparation Method :

• Melt the ghee and fry the cinnamon stick and sugar in a heavy pan, keep frying until the sugar begins to caramelize.
• Reduce the heat immediately and add the rice and half the milk. Bring to the boil, stirring constantly to avoid the milk boiling over.
• Reduce the heat and simmer until the rice is cooked, stirring regularly.
• Stir in the remaining milk, with the cardamom, sultanas and almonds.
• Leave to simmer until the mixture thickens, stirring constantly to prevent the kheer from sticking to the base of the pan.
• When the mixture is thick and creamy, spoon it into a individual serving bowls. Serve hot or cold, sprinkled with the nutmeg.