Kewra Kheer-Aromatic Rice Pudding with Screwpine Water & Foxnuts

Wash the rice under 2–3 streams of water and let soak in 1.5 cups of water for one hour. In a pot with a heavy bottom, pour the milk and let come to a boil. Once boiling, reduce the heat to low, drain the rice and tip into the pot. Tip in the crushed foxnuts along with the rice. Cook the milk and rice mixture covered for about 1 hour stirring occasionally, so that the rice does not stick to the bottom. Cook until rice is tender but broken and milk has reduced to about half the quantity and is thick.

Add chopped almonds, raisins and cardamom powder and cook for 10 minutes more. Remove from heat and let sit for about 5-8 minutes to cool down a bit. Stir in the granulated sugar and kewra water. Make sure that when you add the sugar the pudding is not very hot.

Serve garnished with almonds or any nuts of choice.