• In a large, thick bottomed pan, heat 2 tablespoons of ghee and lightly fry the poha/aval for about one to two minutes until the poha is lightly roasted.
• Add the milk to the pan with the poha/aval (rice flakes), also add the cardamom and saffron strands if using, mix everything well and bring the mixture to a boil by cooking in medium heat, stirring frequently.

  If you do not stir frequently the milk may burn at the bottom of the pan so make sure to stir continuously.
• Once the mixture stars boiling, slightly reduce the heat and cook the mixture until the poha or aval turns soft which may take 2 to 3 minutes of time (cooking times may slightly vary based on the thickness or brand of poha you are using). 

  Keep stirring to avoid burning the kheer.
• Once the poha is cooked well and soft (the poha will break down into small pieces which is normal for poha kheer) add the milkmaid (sweetened condensed milk), stir well and cook in very low heat for another 1 more minute (keep stirring).
• Add the sugar also to the pan, stir very well until the sugar is dissolved and immediately transfer the kheer from the hot stove to let it cool down.

  As the kheer cools down, stir the kheer a few times in between occasionally, say for every 5 to 10 minutes, otherwise layers of milk fat may form on top.

  You can enjoy this simple yet yummy rice flakes pudding as it is or you can prepare the ingredients for garnishing the pudding and add to it.

To prepare the garnishing (optional)

• To prepare the garnishing, heat the 1 tablespoon of ghee in a small pan and add the cashews.
• When the cashews turn light golden brown in color, add the raisins and fry for a few seconds.
• Add the fried cashews and raisins to the poha kheer and gently mix the contents. Enjoy the poha kheer warm or chilled!