1/3 cup rice
3 cups milk
1/2 cup fresh grated coconut
1/2 cup white sugar
1/4 cup jaggery (palm sugar)
1/2 teaspoon ground cardamom
1 tablespoon ghee
2 tablespoons cashews
2 tablespoons raisins
. Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve.
. Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk.
. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.
. Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump;
. stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve.
. If the kheer gets too thick, thin it out with some milk.