Royal Pistachio Cardamom Kheer

1. Boil Milk with Rice and Cardamom

Start by pouring 4 cups of milk into a heavy-bottomed pot. Add 1 tablespoon of long-grain rice and 4 slightly crushed cardamom pods. Bring the mixture to a boil over medium heat.

2. Simmer the Mixture

Once the milk starts to boil, lower the heat and let it simmer gently. Keep it on low heat for about 1¼ hours, allowing the milk to reduce by half. You'll know it's ready when the milk has thickened and reduced to about 2 cups.

3. Remove Cardamom Pods

When the milk has thickened and is creamy, turn off the heat. Carefully remove and discard the cardamom pods.

4. Add Sugar and Pistachios

Next, stir in 1 tablespoon of sugar and the slivered pistachios. Mix well to ensure the sugar dissolves completely and the nuts are evenly distributed throughout the kheer.

5. Cool and Garnish

Allow the mixture to cool to room temperature, then give it another good stir. Pour the kheer into a serving bowl. If you have vark, use it to decorate the top for an extra touch of elegance. Sprinkle a few additional slivered pistachios on top for garnish.

6. Refrigerate and Serve

Cover the bowl with light plastic wrap and refrigerate until you're ready to serve. The kheer should be cool to the touch before serving.