Kheer

Wash and soak the rice thoroughly, do not dry it if making kheer. For phirni, wash, soak and dry the rice before grinding.

Measure 50-60g of short grain rice—use 50g for moderate viscosity, 60g for thicker kheer.

Boil full cream milk mixed with 30-35% water to lighten the dish while keeping richness.

Add the soaked rice to the boiling milk and cook until the rice is tender and the mixture is viscous.

Do not add sugar yet because sugar halts rice cooking. Wait until rice is almost cooked.

Add sugar once rice is tender and desired thickness is reached, then cook further to dissolve sugar properly and enhance glaze and shelf life.

Add saffron strands or vetiver roots for flavor if desired—saffron for winters, vetiver for summer.

Stir continuously for phirni to achieve a custard-like texture with smoothness.

Serve warm or chilled as preferred.