Kheer Pua

Rinse Basmati rice thoroughly under cold water until water runs clear, then soak in fresh water for 30 minutes. Drain completely before use.

In a heavy-bottomed pan, bring 1000 grams of Milk to a boil over medium heat. Reduce heat to low once boiling.

Add the drained Basmati rice to the simmering Milk. Cook on low heat, stirring frequently to prevent sticking, until the Basmati rice is soft and the Milk has thickened to a creamy kheer consistency, approximately 45-60 minutes.