• Wash and rinse 1 cup of rice thoroughly 3-4 times and then soak for an hour.
• Bring 4 cups of water to a boil in a saucepan and add rice to it
• Cook until the rice is properly cooked and remove the pot from the flame
• Do not strain the rice water so that the moisture stays locked in
• Once it cools down, add the rice to a chopper and make a smooth paste
• Boil the milk and add milk powder and cream to it
• Add cardamom and mix it all well with a whisk
• When the milk starts boiling properly, add the rice paste to it
• Whisk thoroughly until there are no lumps on a medium flame
• Keep stirring with a regular pan ladle and add in the chopped nuts
• Keep stirring for 5-7 more minutes until your Kheer starts thickening

Caramel Sauce:

• Add 1 cup sugar to a non-stick pan and let it melt
• Mix well with a spatula until the sugar dissolves completely
• Add half a cup of waterr and let the sugar syrup combine with it properly
• Add your caramelized sugar syrup to the kheer
• Mix it all together and cook the kheer for 5-7 more minutes on low to medium flame
• When it starts to bubble om the sides, cook on high flame for 2 minutes
• Turn off the stove and dish it out in a pan while its hot
• Set it aside to cool down a little and when it does, garnish it with nuts and refrigerate it for 4-5 hours
• Enjoy it after meals for a perfect dessert