In a wide saucepan boil the milk. Once the milk starts to boil, add the washed basmati rice to it. Give it a stir and let it boil. After one boil, reduce the flame to low, cover the pan with a lid and co for 15mins, stirring occasionally to avoid the kheer from catching to the bottom of the pan.
The rice should be cooked well yet should be holding the shape. Add sugar at this point. Stir and cook till the sugar melts. ( traditionally no sugar is added to this kheer, as every ingredient used is homegrown and milk from cows from our house. The ingredients are so fresh and pure. Rice and milk brings out all the sweetness.
Once the sugar melts, tear up the turmeric leaf and add it to the kheer. Cover the lid and let the leaf stay. The leaf will flavour the kheer well yet mildly. This is a very basic yet rich kheer with delicate flavours of turmeric leaf and saffron
This kheer is usually served with obattu (holige, puranpoli)
Recipe by MADaboutkitchen at https://madaboutkitchen.in/saffron-turmeric-leaf-kheer/