PREPARATION

(For Kheer)
1. In a bowl, add 85 grams rice, 500 milliliters water and soak for 1 hour.
2. Take a heavy skillet, add 1 litre milk and stir well.
3. Add soaked rice in it and mix it well.
4. Bring it to a boil.
5. Then, add 250 grams condensed milk and mix it well.
6. Now, add 20 grams almonds, 20 grams raisins and mix it again.
7. Bring it to a boil again. Cook until the milk thickens.
8. Add 1/2 teaspoon cardamom powder and stir well.
9. Cook for 5 - 7 minutes on medium heat.
10. Remove it from heat.
11. Cool for about 30 minutes.

(For Sugar Syrup)
1. Take a pan, add 400 milliliters water, 120 grams sugar and stir continuously until the sugar is dissolved.
2. Add 1/4 teaspoon saffron and mix it well.
3. Bring it to a boil.
4. Remove it from heat and keep aside.

(For Puda)
1. In a mixing bowl, add 200 grams wheat flour, 35 grams semolina, 1 1/2 teaspoons fennel seeds and mix it well.
2. Add the prepared sugar syrup and mix it well to make a thick batter.
3. Take a pan, add some ghee.
4. Pour some batter onto the pan. Spread it lightly.
5. Fry on low to medium heat until golden brown and crispy. Flip it to other side and do the same.
6. Remove it from heat.
7. Garnish puda and kheer with almonds and pistachios.
8. Serve hot with prepared kheer.