Chakhao Kheer

Wash the chakhao (black rice) thoroughly under cold water until the water runs less purple. Soak in water for 30 minutes, then drain.

In a heavy-bottomed saucepan, combine the soaked black rice with 200 ml water. Cook on medium heat for 10–12 minutes until the rice is partially cooked and the water is absorbed.

Add the full-fat milk to the partially cooked rice. Stir well and bring to a gentle boil over medium heat.

Reduce heat to low. Add crushed cardamom pods (or cardamom powder from the seeds). Stir frequently to prevent the milk from sticking to the bottom.

Simmer on low heat for 20–25 minutes, stirring every few minutes, until the rice is completely cooked and the kheer has thickened to a creamy consistency. The colour will deepen to a beautiful deep purple.

Add sugar and stir until completely dissolved. Taste and adjust sweetness.

Cook for another 5 minutes until the kheer reaches your desired consistency — it will thicken further as it cools.

In a small pan, heat ghee and lightly fry the cashew nuts until golden. Add raisins and fry for 30 seconds until they plump up.

Pour the kheer into serving bowls. Top with the fried cashews and raisins.

Serve warm or chilled — both are delicious.