2 tablespoons of butter or ghee
1 cup of washed and soaked white rice(soaking over night works even better)
2 cans of evaporated milk
1 can of condensed milk
1/2 cup of sugar
2 cups of whole or 2% milk
2 tablespoons of custard powder
1/2 cup of golden raisins (optional)
1/2 cup of bottled cherries cut in half (optional)

Wash and soak the rice, if you can soak it overnight it is better but even if its just soaked for 1 hour that is good enough. In a large nonstick pot, heat the butter or ghee, and add the rice in and fry it for 2 minutes on high heat. Lower the heat to medium and add in the 2 cans of evaporated milk, and one cup of the 2% or whole milk, (this requires a lot of constant stirring!)and boil with the rice until the grains start to soften, about 45 minutes. Next add in the condensed milk and raisins and cherries, boil for 10 more minutes (don’t forget to stir all the way through). Using the remaining cup of milk and custard powder, whisk the custard powder, milk, and sugar together, and add to kheer, boil another 5 minutes and kheer is served! This kheer tastes much better chilled overnight and served with puri.

Note: This kheer thickens very thick especially if it’s refrigerated, it’s more cake like. If it’s desired to be pudding consistency, just add 1 cup of milk, mix in well and serve.