For those who are not familiar with this term, kheers are a steaming hot bowl of goodness, somewhere between a soup and a porridge. However one may make if much richer in calories, if desired.

Nothing can be more tempting and satisfying than a hot bowl of your favourite kheer, on one of these gloomy monsoon days, when the sun plays truant and a continuous slow drizzle make the day as grey as every. Kheer in various forms are a specialty of the many regions of not only India, but of many of the middle eastern countries.

One may make the kheer as low budget and nourishing, as one can make it rich and full of expensive goodies like dryfruit, etc. It all depends on your diet, time, mood and health. So just be flexible and adjust to your own whims, purses and fancies.

Make sure you serve the kheers steaming hot, like soups, unless you are making them in the summer, when even if they are chilled they taste equally tantalising.

Note: In all kheers, dryfruit used are optional, since though these add to the goodness and taste of the dish, not being able to have them or eat them, need not deter you from enjoying the wholesome warmth of kheers. One may add some more milk and liquify the consistency a bit if some kheers get thicker afterkeeping for 4-5 hours. Adjust sugar too accordingly.