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Ingredients:

1/2 cup Basmati rice
1 liter full-fat milk
1/2 cup sugar (adjust to taste)
1/4 cup condensed milk (optional)
A pinch of saffron strands (soaked in a tablespoon of warm milk)
1/4 cup mixed nuts (almonds, cashews, pistachios) - chopped
1/2 teaspoon cardamom powder
Ghee (clarified butter) for greasing kulhads

Instructions:

1. Preparing the Rice:

Wash and rinse the Basmati rice thoroughly. Soak it in water for about 30 minutes.
Drain the soaked rice and set it aside.

2. Boiling the Milk:

In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir continuously to prevent it from sticking to the bottom of the pan.

3. Adding the Rice:

Add the drained rice to the boiling milk. Continue to cook on medium heat while stirring occasionally.

4. Simmering:

Simmer the rice and milk mixture until the rice is soft and the kheer thickens. This can take about 20-30 minutes. Keep stirring to avoid sticking.

5. Adding Sugar and Nuts:

Once the kheer has thickened, add sugar and continue to cook while stirring. The sugar will dissolve, and the kheer will become sweeter.
Add the chopped nuts, cardamom powder, and the saffron-soaked milk. Stir well.

6. Optional: Adding Condensed Milk:

If you prefer an even creamier kheer, you can add condensed milk at this stage. Stir it into the kheer and continue cooking for a few more minutes.

7. Preparing Kulhad:

Grease the inside of clean kulhads with ghee to prevent sticking.

8. Filling the Kulhads:

Once the kheer reaches your desired consistency, remove it from heat.
Carefully ladle the kheer into the greased kulhads.

9. Cooling:

Allow the kulhad ki kheer to cool down to room temperature. The kheer will further thicken as it cools.

10. Serving:

Serve the Kulhad Ki Kheer chilled or at room temperature. Garnish with more chopped nuts, saffron strands, and a sprinkle of cardamom powder if desired.

Enjoy the authentic and delightful Kulhad Ki Kheer served in earthen pots, which adds a special touch to the experience.