Basmati Rice - 3 tbsps, Milk - ½ litre, Sugar - 6 tbsps, Everest Kesari Milk Masala - ½ tsp.
Wash basmati rice & soak for 10 mins. Heat milk. Drain the soaked rice & add it to the milk. Cook the kheer till the rice is done, stirring all the time. Add sugar. Cook on a slow flame till the sugar is dissolved & the kheer is slightly thick (approx 10 mins). Add Everest Kesari Milk Masala while the kheer is hot. Serve cold.