Indian Kheer Using Desi Khand

Here’s a simple Indian kheer recipe using desi khand as a natural sweetener:

Ingredients:

Full cream milk: 1 liter

Basmati rice: 1/4 cup (washed and soaked for 30 minutes)

Desi khand: 1/2 cup (adjust as per taste)

Green cardamom (elaichi) powder: 1/2 tsp

Chopped nuts (almonds, cashews, pistachios): 2–3 tbsp

Raisins: optional

Saffron strands: optional

Method:

1. Boil Milk:
   In a heavy-bottomed pan, bring the milk to a boil. Lower the flame and let it simmer.
2. Add Rice:
   Drain soaked rice and add it to the boiling milk. Cook on low heat, stirring occasionally so it doesn’t stick.
3. Cook Until Thick:
   Let the rice cook fully and the milk reduce to about 2/3 of its original quantity. It should look creamy.
4. Add Desi Khand:
   Once the rice is soft, add desi khand. Stir well until it dissolves completely. Cook for 3–4 more minutes.
5. Flavor:
   Add cardamom powder, chopped nuts, and saffron strands if using.
6. Serve:
   Serve warm or chilled as per your preference.

Let me know if you'd like tips on making a vegan or low-sugar version.