Kheer:

• 1⁄3 cup uncooked white basmati rice
•  4 cups whole milk reduced-fat 2% works too
•  6 tablespoon Honey
•  2 tbsp cashews, chopped
•  2 tablespoon almonds, chopped
•  1/2 teaspoon saffron thread
•  1⁄3 teaspoon cardamom powder

Roat:

• 1 cup of all-purpose flour
•  1 1⁄2 cup of milk powder
•  3⁄4 cup of sugar
•  1 1⁄4 tablespoon of melted ghee
•  water to make the dough
•  1⁄2 teaspoon cardamom powder
•  oil for frying.

Kheer:

• Rinse and soak the rice for 10 minutes.
•  Heat up a heavy bottom pan on medium-high heat, add milk.
•  Add the rinsed and drained rice to the milk.
•  Stir often to prevent the milk and rice from sticking to the bottom of the pan.
•  Now add the honey. I added 6 tablespoon which is perfect for me, you can add as per your taste.
•  Add the chopped almonds and cashews.
•  Followed by cardamom powder.
•  Stir well and often to prevent the milk and rice from sticking to the bottom of the pan.
•  Once you notice the rice and milk together (there should be less milk), you are close.
•  The consistency is very slightly runny. Lower heat all the way, and cook the milk down slightly if you wish, just a few more minutes.
•  Eventually you’ll have this consistency. Notice – there are no long grains of rice.
•  This is what you want, rice pudding consistency. Turn off the stove. The rice pudding will thicken up more as it sits. If you wish for a slightly runny consistency, add a little more milk.
•  Add the saffron threads on top.

Roat:

• Mix together the flour, milk powder, sugar and cardamom powder in a large mixing bowl.
•  Add the melted ghee.
•  Mix well and add water gradually until the mixture comes together as a soft dough.
•  Let sit for 10 minutes before dividing into small round shape.
•  Flatten the small round-shaped dough.
•  Add them in the pan; let them cook until they turn brownish in colour on both sides.