Cuisine: Bengali Delicacy
Serves: 2-3 pax

Ingredients:
- Basmati/Govindo Bhoj Rice 100 GMs
- Full Cream Milk 1 litre
- Aamsotto or Aap Papad 100 GMs
- Sugar 8 tablespoon
- Kaju, Badam, Kissmiss for garnish
- Tej patta 1pc
- Cardamom green 2 pcs
- Ghee for brushing the rice
Method:
- Clean the rice with a cloth and then brush it with ghee and keep aside
- Take a thick bottom pan, add milk and start cooking it
- As it starts to boil add rice into it, add Bay leaf and cardamom too
- Keep cooking till the rice is cooked 80%
- Add sugar and aamsotto into it
- Keep cooking till the rice is 100% cooked and then add all the dry fruits chopped into it
- Cool till it gets a creamy texture
- Garnish with chopped Aam papad and dry fruits serve hot or cold
Chef Tips:
- Don’t forget to add water in milk like 100 ml in 1 litre milk
- Cook the whole kheer in medium flame and keep stirring the kheer till it’s complete
- Sugar can be increased or decrease according to the taste you want
- This recipe is told to me by my Mashi (Mom’s Sister) and I just wrote it down as she said

