Qissa Khawani Kheer

Method:

Boil the milk in a heavy base pan.

While milk is boiling, add Cream, Rusks boiled rice in the blender and blend till smooth paste.

Add to the boiling milk while continuously stirring.

Keep Stirring on medium low flame till thick and creamy.

While Milk mixture is on pot, caramelize the sugar in wide base pan.

Once sugar is nice golden add to the milk mixture keep mixing till all caramelized sugar is mixed and kheer is nice and thick.

Dish out and garnish with pistachios and almonds, carefully add silver paper.

Refrigerate for at least 5 hours.

SERVE!!!

Notes

Use full cream milk and cream.
Use Boiled rice.
Do not skip rusks as these give the kheer that nice grainy texture and brown tint.
While Caramelizing sugar make sure that it does not turn dark as it will spoil the taste, stop caramelizing as soon as it turns light golden.
While Pouring the caramelized sugar in to the milk mixture, be careful as the temperature of sugar will be very high, you might get burns if not added carefully. REMEMBER NO CHILD SHOLUD BE NEAR WHILE DOING THIS.
You can add more cream to make it extra rich.