The period of Pitru Paksha is currently underway, a time when *Shraddh* and *Tarpan* rituals are performed to appease one's ancestors. Whether it is a *Brahmin Bhoj* (feast for priests) or an offering (*Bhog*) for the ancestors, the meal is considered incomplete without *Kheer*. In the past, grandmothers would spend hours simmering milk over a low flame to create a thick, creamy *Kheer*. However, in today's fast-paced life, finding that much time is difficult.

That is why we are sharing a fantastic recipe today that yields *Kheer* just as thick, creamy, and *Rabri*-like as the version made by simmering for hours. You won't need to stand by the stove constantly stirring the milk. With just one simple trick, you can save time and prepare the perfect *Kheer*.

**What ingredients do you need?**
Full-cream milk: 1 liter (use full-cream milk for a thick consistency)
Basmati rice: A handful (approx. 1/4 cup)
Sugar: Half a cup (adjust to taste)
Condensed milk (Milkmaid) or milk powder: 2–3 tablespoons
Desi Ghee: 1 tablespoon
Cardamom powder: Half a teaspoon
Dry fruits: Cashews, almonds, raisins, pistachios (finely chopped)

**An easy way to make Kheer**
First, wash the rice thoroughly and soak it in water for 20 to 30 minutes. Always use short-grain or broken rice for *Kheer*, as it blends quickly into the milk and adds thickness.

Heat a tablespoon of ghee in a pressure cooker or a heavy-bottomed vessel. Drain the water from the soaked rice and lightly sauté it in the ghee for 1–2 minutes. Roasting the rice in ghee imparts a wonderful, nutty aroma to the *Kheer*. Now, add half a cup of water or milk to the rice and pressure cook it for one whistle. Doing this ensures the rice cooks quickly, saving you the time it would otherwise take to boil it in milk for hours.

In a separate heavy-bottomed vessel, set the full-cream milk to boil. Once the milk comes to a boil, add the pressure-cooked rice to it.

Using the back of a ladle, gently mash the rice while stirring it into the milk. Mashing the rice helps the milk thicken much faster.

Now, add condensed milk or milk powder dissolved in a little warm milk. This is the secret ingredient that will give your kheer that thick, *rabri*-like texture and creamy flavor in just 5 minutes.

Finally, add sugar to taste, chopped dry fruits, and cardamom powder, and let it cook on a low flame for 4–5 minutes. Keep in mind that if you are using condensed milk, you should use slightly less sugar, as the condensed milk is already sweet.

There you have it—your delicious, quick-to-make kheer with a rich, *rabri*-like consistency is ready. Now, you can offer this creamy kheer to your ancestors without exhaustion or wasting time.

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