Step 1

Wash the rice well.

Step 2

Boil the milk (on high flame) in a thick bottomed wide-mouthed container stirring it continuously so that it does not burn at the bottom.

Step 3

Once it is boiled, lower the heat. Remove 2 tbsp of milk in a small cup and add saffron to it. Let it soak at least for 10-15 minutes.

Step 4

Meanwhile, add washed rice to the boiled milk. Increase the heat again and keep stirring it till the milk starts to boil again.

Step 5

Lower the heat and after 15 minutes add the soaked saffron milk.

Step 6

Let the milk simmer (stirring it occasionally) till it reduced to half the quantity.

Step 7

Turn off the heat and add sugar, cashews, almonds, pistachio and raisins.

Step 8

Serve hot or chill it before serving.

Step 9

Note: Keep aside a tsp of each of the dry fruits to garnish on the top while serving.

Step 10

(The kheer will take approximately 45 - 50 minutes to cook)

Step 11

Making Poodas:

Step 12

Mix all the ingredients, except water. Bring them all together by gradually mixing in the water. The consistency should not be thin but of a pouring consistency.

Step 13

Heat a tawa (skillet) and pour 2 tsp oil. Pour a 2 tbsp of batter over the heated oil. Spread it to a round shape but do not make it very thin. Cook it on medium-low heat. Once the top is done, flip it to cook the other side. If the oil seems less, pour a little bit around the edges.

Step 14

This batter should yield almost 8 poodas