2 1/2 cups fresh sugarcane juice 1/3 cup basmati rice (rinsed and soaked well in water for 20-30 minutes) 1/2 green cardamom, pounded 1 cup full fat milk 1/4 cup mixed nuts and raisins (optional) 2 tsp ghee 1/4 cup heavy/double cream, to serve (optional)
Strain the sugarcane juice into a heavy based saucepan. Bring to a boil over medium heat. Discard the scumcompletely (make sure to remove it from the sides of the pan as well).
Drain the rice well and add it to the saucepan along with the cardamom. Stir the mixture frequently over medium-low heat for about 15-20 minutes .
As the rice starts to soften, the kheer will thicken. Turn down the heat and cover the saucepan. Continue to cook the kheer for another 15 minutes, stirring occasionally.
In a small saucepan, bring the milk to a gentle boil. Add it to the kheer and stir well.
In a small pan or wok, heat the ghee and fry the nuts and raisins until golden. Remove from heat, reserve a tablespoonful of nuts for garnish and add the rest to the kheer.
Cover and simmer the kheer for 5-7 more minutes or until it thickens to the desired consistency. Remove from heat. Garnish with the remaining nuts and raisins and serve warm.