1. Crush almonds, pistachios coarsely, keep aside.

2. Boil rice in plenty of water till half done.

3. Drain, spread on a plate, to cool grains.

4. Heat milk, bring to a boil.

5. Add rice, stirring continuously, till boiling resumes.

6. Simmer, stirring occasionally, to keep rice from sticking to bottom.

7. Allow rice to cook fully, but not get mushy.

8. Add sugar, cardamom, saffron, almonds and pistachios.

9. Stir, simmer for 2 minutes, serve piping hot.

Making time: 30 minutes
Makes: 5 servings
Shelflife: 1 day

Note:

This kheer served with hot wheatflour puris, tastes excellent. One should dip pieces of the puri in this kheer and pop into the mouth. Is traditionally served this way as part of a meal in some parts of Rajasthan.