Zaffrani Malai Kheer by Mygourmetstory

Ingredients

• 1.5 l milk
• 1 cup condensed milk
• 0.75 cup rice, soaked and crushed
• 1 tsp saffron strands
• 0.25 cup milk (for soaking saffron)
• 0.5 cup heavy cream
• 0.5 tsp cardamom powder
• 0.5 cup mixed nuts, chopped
• 1 tbsp sugar (optional, to taste)

Instructions

1. Bring 1.5 liters of milk to a boil in a large heavy-bottomed pan
2. Add the soaked, crushed rice and cook on medium heat for 5 minutes.
3. Reduce heat to low and continue to cook for 8-10 minutes, stirring frequently to prevent sticking.
4. Stir in the condensed milk, cardamom powder, heavy cream, chopped nuts, and the saffron-infused milk.
5. Cook on low heat for an additional 15 minutes, stirring occasionally and scraping the sides of the pan.
6. Use a hand blender or a masher directly in the pan to achieve a creamy, slightly broken-down consistency.
7. Remove from heat and let cool to room temperature.
8. Garnish with extra saffron, nuts, and rose petals, then refrigerate until chilled before serving.