½ cup basmati rice
4 cups full-fat milk
¼ cup sugar
½ tsp cardamom powder
2 tbsp chopped nuts (almonds, cashews, pistachios)
50g Bournville dark chocolate
2 tbsp grated coconut
1 tsp ghee
A pinch of saffron strands
Soak rice for 30 minutes then saute it in ghee for 1-2 minutes until aromatic. Add milk and bring it to a boil.
Simmer the rice and milk on low heat and stir occasionally until rice is fully cooked, and the kheer is thick.
Add sugar, cardamom, and saffron milk. Mix well and let it simmer for flavors to get fully absorbed into rice and milk.
Turn off the heat and stir in chopped Bournville dark chocolate until it melts into the kheer.
Garnish the kheer with nuts and grated coconut. Serve warm.