Directions:
1. Heat the ghee in a saucepan over medium heat. Add the rolled oats and sauté for 2-3 minutes until they are lightly toasted and fragrant.
2. Pour in the water and bring it to a boil. Reduce the heat and let it simmer until the oats are cooked and most of the water is absorbed, about 5 minutes.
3. Add the whole milk to the saucepan and bring the mixture back to a boil. Reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until the mixture thickens and becomes creamy.
4. Stir in the sugar, cardamom powder, and saffron, and cook for another 2-3 minutes until the sugar is completely dissolved.
5. Remove the kheer from the heat and let it cool slightly.
6. Serve the oats kheer warm or chilled, garnished with sliced pistachios, roasted almonds, raisins, and a few strands of saffron.
ADVERTISEMENT
