WHISKAFFAIR'S
Add milk to a heavy bottom pan and bring it to a boil over medium heat. Stir frequently to prevent scorching at the bottom of the pan.
Reduce the heat to medium low and cook for 30-40 minutes until the milk is reduced to half. Keep stirring and scraping the sides of the pan after every 10-12 minutes.
Mix cornstarch in ¼ cup wate
Add the slurry to the pan. Cook for 10-12 minutes until the kheer thickens. The correct consistency of kheer is like that of a thick custard.
Add sugar and cook for another 3-4 minutes.
Remove the pan from the heat and let the kheer cool down completely. Cover the pan with cling wrap and refrigerate for 2-3 hours.
Once it is chilled, stir in the orange pieces. Garnish with almond and pistachio slivers and serve.