1. Bruise the spices

Crush the ginger, cardamom, cinnamon and cloves in a mortar. Bruising them releases far more aroma than dropping them in whole.

2. Boil the water and spices

Bring the water to a boil with the crushed spices. Let it bubble for 2–3 minutes so the water actually takes on the masala.

3. Add the tea

Add the loose tea and boil for another minute or two, until the water turns a deep reddish brown.

4. Add the milk

Pour in the milk and bring it back to a boil. Let it rise and settle two or three times — that is what gives chai its body.

5. Take it off the heat, then sweeten

This is the part that matters. Switch off the heat and let the chai sit for thirty seconds before adding the drops. Monk fruit is at its cleanest just off the boil.

Add 2 drops for two cups, stir thoroughly and taste. Add a third only if you want it properly sweet. It is very easy to add one more drop and impossible to take one back out.

6. Strain and serve

Strain into cups and drink it hot. If you like it stronger, steep longer — don't add more tea leaves, and don't boil the milk harder.

Daddy Tip

Never add the drops while the chai is still boiling hard. Sweetness reads flatter at a rolling boil, which tempts you into adding more than you need.

Step 1 — Wash & soak the rice

Wash the rice 2–3 times until the water is mostly clear. Soak it in water for 20–30 minutes, then drain.

Soaking helps the rice cook more evenly and gives the kheer a softer, creamier texture.

Step 2 — Start reducing the milk

Pour 1 litre of full-fat milk into a heavy-bottomed pan.

Bring it to a gentle boil, then reduce the heat to low-medium. Let it simmer for around 5 minutes, stirring occasionally so the milk doesn’t catch at the bottom.

Step 3 — Add the rice

Add the drained rice to the simmering milk.

Cook on low heat for approximately 25–35 minutes.

Stir every few minutes, making sure to scrape the creamy milk solids from the sides and bottom of the pan back into the kheer.

As the rice cooks, gently press a few grains against the side of the pan with your spoon. This releases some starch and makes the kheer naturally thicker.

Step 4 — Add cardamom, saffron & nuts

Once the rice is completely soft and the milk has noticeably reduced, add the cardamom.

If using saffron, soak the strands in 1 tbsp warm milk for 5–10 minutes, then add the saffron milk.

Add most of the almonds, pistachios and cashews, keeping a little aside for garnish.

Continue cooking for another 5–7 minutes.

Step 5 — Get the consistency right

Turn off the heat when the kheer is slightly thinner than your desired final consistency.

This matters because rice kheer continues to thicken significantly as it cools.

Now let it sit for about 3–5 minutes.

Step 6 — Add the Zero Daddy Monk Fruit Drops 💧

Do not blindly add a large number of drops. These drops are extremely sweet.

Start with just 4 drops for the entire litre of milk.

Mix extremely well and taste.

If you want it sweeter, add:

1 additional drop → mix → taste → repeat only if necessary.

For most batches, I’d keep the starting range around 4–6 drops, but the exact amount depends on the concentration of your particular Zero Daddy formulation and how sweet you like your kheer.

Important: It’s very easy to add another drop. It’s almost impossible to rescue an over-sweetened kheer.

Step 7 — Rest & serve

Let the kheer rest for 10–15 minutes before judging its final texture.

Garnish with sliced pistachios, almonds and a few saffron strands.

Serve it warm, or refrigerate for 2–3 hours for chilled kheer.

💧 Zero Daddy rule for this recipe

Since your drops are exceptionally concentrated, don’t try to replace sugar cup-for-cup.

1 litre milk → start with 4 drops → taste → increase one drop at a time.

The bigger challenge with sugar-free kheer isn’t actually sweetness—it’s body. Traditional sugar contributes solids and texture as well as sweetness. So the secret to making the Zero Daddy version taste indulgent is slow milk reduction + properly cooked rice, rather than compensating with more monk fruit.

How many drops should you actually use?

For 2 cups of besan, I’d recommend:

8 drops → mildly sweet | 10 drops → balanced ladoo sweetness | 12 drops → distinctly sweet

Start with 8 drops.

Taste the mixture and then increase one drop at a time. With a concentrated product, even two extra drops can make a noticeable difference.

Method

1. Melt the ghee: Heat ½ cup ghee in a heavy-bottomed kadai over low heat

Don’t allow it to smoke.

2. Add the besan: Add 2 cups besan and mix thoroughly with the ghee

Initially, it may look thick and slightly crumbly.

3. Roast slowly: Roast on low heat for approximately 20–30 minutes, stirring frequently. Don’t increase the heat to speed this up.

The besan should gradually turn deeper golden, become more aromatic and develop a rich, nutty fragrance. This roasting stage is what gives a good besan ladoo its flavour.

4. Add the nuts: Add the chopped almonds, pistachios and cashews during the final 1–2 minutes of roasting. Mix well and switch off the heat.

5. Cool the mixture: Let it cool for approximately 10–15 minutes

It should remain warm but shouldn’t be piping hot.

6. Add Zero Daddy: Add 8 Zero Daddy Monk Fruit Drops along with the cardamom and optional saffron. Mix extremely thoroughly so the concentrated sweetness is evenly distributed.

7. Taste test: Taste a small amount

If you want it sweeter, add 1 additional drop, mix thoroughly and taste again.

Continue until you reach your desired sweetness. I wouldn’t automatically go beyond 12 drops without tasting.

8. Check the binding: Squeeze some mixture firmly in your palm.

If it holds its shape, don’t add anything.

If it’s too crumbly, add 1 teaspoon melted ghee, mix and test again. Avoid adding unnecessary ghee because the ladoos will firm up further as they cool.

9. Shape: While the mixture is still slightly warm, take approximately 2 tablespoons at a time. Firmly compress it between your palms and then roll into a smooth ladoo.

10. Garnish & set: Garnish with chopped pistachios, almonds or saffron and allow the ladoos to rest for 20–30 minutes before serving.

⭐ Zero Daddy Formula

For a recipe that traditionally uses around ½–¾ cup sugar, 8–12 drops is a much more sensible testing range.

Step-by-step

1. Prepare your tray

Grease a small plate, tray, or steel thali very lightly with ghee. Keep it ready because the coconut mixture becomes difficult to spread once it cools.

2. Lightly roast the coconut

Heat a heavy-bottomed pan on low heat. Add 1 tbsp ghee followed by the grated coconut. Roast for about 2–3 minutes, stirring continuously. You don’t want to brown it—the goal is simply to remove some raw moisture and intensify the coconut aroma.

3. Add the milk

Pour in ¾ cup full-fat milk and mix thoroughly. Cook over low-medium heat for 5–7 minutes, stirring frequently. The coconut will absorb the milk and the mixture will gradually become thicker.

4. Add milk powder, if using

Once most of the liquid has disappeared, lower the heat and stir in 1 tbsp milk powder. Cook for another 1–2 minutes. This gives you a slightly creamier, denser barfi.

5. Add the flavourings

Add cardamom, the remaining 1 tbsp ghee, a tiny pinch of salt and some of the chopped nuts. Mix well.

🍃 6. Add the monk fruit carefully

This is the important part.

Take the pan off the heat first. Add 3 drops of monk fruit and mix extremely thoroughly.

Taste a tiny amount once it’s cool enough.

If necessary, add ONE additional drop, mix and taste again.

I would not automatically use 8–10 drops. Given the concentration of your drops, that could make this aggressively sweet and leave a stronger monk-fruit aftertaste.

Starting point: 3 drops Moderately sweet: ~4 drops Very sweet: ~5 drops

The exact number will depend on the concentration of the particular formulation, so taste-testing beats a fixed number here.

7. Get the barfi consistency right

Return the mixture to low heat if necessary.

Keep stirring until it starts forming a mass and pulling away from the sides of the pan.

A useful test: drag your spatula through the centre. The mixture should separate briefly rather than immediately flowing back together.

Don’t cook until completely dry. Coconut barfi firms considerably as it cools.

8. Set it

Immediately transfer the hot mixture to your greased tray.

Spread it to roughly 1–1.5 cm thickness and gently press the surface flat with the back of a greased spoon or spatula.

Sprinkle almonds and pistachios over the top and gently press them in.

Leave at room temperature for approximately 30–45 minutes, then refrigerate for another 30–60 minutes for cleaner cuts.

Cut into squares or diamonds.

One important difference from normal coconut barfi

Traditional barfi gets structure as well as sweetness from sugar syrup. Monk fruit drops provide sweetness but essentially no bulk, so simply replacing the sugar with drops can produce a softer coconut mixture.

Best liquid combination

For a rich but balanced sheera, use:

1½ cups hot milk

1 cup hot water

Using only milk makes the sheera richer and denser. Using only water gives it a lighter, more traditional texture.

Step-by-Step Method

Step 1: Prepare the bananas

Peel the ripe bananas and place them in a bowl.

Mash them thoroughly with a fork until mostly smooth. A few tiny pieces are fine, but avoid leaving large chunks because they can make the sheera cook unevenly.

Daddy Tip: Use bananas with plenty of brown spots. They are softer, more aromatic and naturally sweeter, so you will need fewer monk fruit drops.

Step 2: Heat the liquid

Add the milk, water or milk-water mixture to a saucepan.

Heat it until steaming hot, but do not let the milk boil over.

If using saffron, add the strands to the hot liquid and allow them to infuse for 3–5 minutes.

Keep the liquid hot while you roast the rava. Adding cold liquid to roasted rava can cause lumps and interrupt the cooking process.

Step 3: Fry the nuts and raisins

Heat 1 tablespoon of the measured ghee in a heavy-bottomed kadai or saucepan over low-to-medium heat.

Add the cashews and fry until lightly golden.

Add the raisins and cook for a few seconds, just until they puff up.

Remove the nuts and raisins and set them aside. Leave the remaining ghee in the pan.

Do not let the raisins become dark or hard.

Step 4: Roast the rava patiently

Add the remaining ghee to the same pan.

Once the ghee melts, add the rava.

Roast over low-to-medium heat for approximately 8–10 minutes, stirring continuously.

The rava is ready when:

It becomes slightly deeper in colour

The grains look glossy and separate

It releases a warm, nutty aroma

It feels lighter while stirring

Do not rush this stage. Poorly roasted rava can leave the sheera sticky and raw-tasting.

Step 5: Cook the mashed banana

Reduce the heat to low.

Add the mashed bananas to the roasted rava.

Stir continuously for 2–3 minutes. The mixture may initially look thick and slightly sticky. Continue cooking until the banana is evenly incorporated and loses some of its raw moisture.

Cooking the banana briefly deepens its flavour and prevents the sheera from tasting like uncooked mashed fruit.

Step 6: Add the hot liquid carefully

Keep the flame on low.

Slowly pour in the hot milk-water mixture with one hand while stirring continuously with the other.

Be careful: the mixture may bubble and release steam.

Add the liquid in 3–4 portions rather than pouring everything in at once. Stir thoroughly after every addition to prevent lumps.

Once all the liquid is added, mix until smooth.

Step 7: Cook until thick and fluffy

Cover the pan and cook over low heat for 4–5 minutes.

Open the lid and stir.

The rava will absorb the liquid and expand. Continue cooking uncovered for another 2–4 minutes, stirring occasionally, until the sheera:

Pulls slightly away from the sides of the pan

Looks soft and glossy

No longer has visible watery patches

Holds its shape without becoming dry

Remember that the sheera will thicken further as it cools, so stop cooking while it is still slightly softer than your preferred final texture.

Step 8: Add Zero Daddy Monk Fruit Drops

Turn the heat to its lowest setting, or temporarily remove the pan from the flame.

Add a small quantity of Zero Daddy Monk Fruit Drops and mix thoroughly.

Taste only after the drops have been evenly distributed. Add more, a few drops at a time, until the sweetness feels balanced.

Because the bananas already contribute natural sweetness, begin conservatively. The precise number of drops will depend on:

The sweetness of your bananas

The concentration of the drops

Whether you used milk or water

Your personal sweetness preference

Avoid pouring directly from the bottle without counting. Monk fruit is highly concentrated, and too much can overpower the banana and cardamom flavours.

Step 9: Finish with cardamom and nuts

Add:

Cardamom powder

The fried cashews

The fried raisins

Sliced almonds or pistachios

A tiny pinch of salt

Mix well.

The pinch of salt will not make the sheera salty—it helps sharpen the banana, cardamom and sweet flavours.

Reserve a few nuts for garnishing.

Step 10: Rest and serve

Turn off the heat and cover the pan.

Allow the banana sheera to rest for 3–5 minutes. This gives the rava time to finish absorbing the moisture and helps the flavours settle.

Serve warm, garnished with nuts, banana slices and a few saffron strands.

Texture Adjustments

If the sheera is too thick

Add 2–4 tablespoons of hot milk or hot water and mix over low heat.

If the sheera is too loose

Cook uncovered over low heat for another 2–3 minutes, stirring continuously.

If it tastes insufficiently sweet

Add a few more Zero Daddy Monk Fruit Drops and mix thoroughly. Do not add a large amount at once.

If it tastes too sweet

Add a little more roasted rava only if you have some prepared separately. Otherwise, balance it with a splash of hot milk and a tiny pinch of salt.

Important Recipe Notes

Add the monk fruit drops toward the end so you can accurately control the final sweetness.

Very ripe bananas are essential for strong banana flavour and natural sweetness.

Roast the rava on controlled heat. High heat may brown it outside while leaving it raw inside.

Keep the liquid hot before adding it to the rava.

Stir continuously while adding the liquid to prevent lumps.

Banana sheera tastes best warm and freshly prepared.

Refrigerate leftovers in an airtight container and consume within 1–2 days. Reheat with a splash of milk or water to loosen the texture.

Daddy Tip

Let the bananas do part of the sweetening. Start with fewer Zero Daddy Monk Fruit Drops, taste, and build the sweetness gradually.

Step-by-step recipe

1. Roast the nuts

Heat 1 tsp of the ghee in a heavy-bottomed kadai on low-medium heat. Add cashews, almonds and raisins. Fry until the nuts are lightly golden and the raisins puff up. Remove and keep aside.

2. Roast the sooji properly

Add the remaining ghee to the same kadai, followed by 1 cup sooji. Roast on low heat for about 8–10 minutes, stirring continuously. You’re looking for a light golden colour and a distinctly nutty aroma. Don’t rush this step—the roasted-rava flavour is what makes the ladoo taste homemade rather than simply sweet.

3. Add coconut

Add ¼ cup coconut and roast with the sooji for another 2–3 minutes on low heat. Don’t brown the coconut heavily.

4. Prepare the monk fruit milk

Separately, warm ¼ cup full-fat milk until just warm—not boiling. Add 4 monk fruit drops and stir thoroughly. Taste a tiny amount. Remember that the finished ladoo will have the sweetness distributed through an entire cup of sooji.

If needed, add only 1 additional drop at a time.

5. Add cardamom

Lower the heat completely. Add ½ tsp cardamom powder and optional saffron to the roasted sooji mixture.

6. Add the sweetened milk gradually

Pour in the monk-fruit milk a little at a time, stirring continuously. The mixture may initially look loose but will quickly absorb the milk.

Don’t automatically use every drop of milk. Stop once the mixture becomes moist enough to hold together when pressed.

7. Add the nuts

Mix in your roasted cashews, almonds and raisins. Cook on low heat for another 1–2 minutes, then switch off the heat.

The critical texture test

Take about a tablespoon of mixture and squeeze it in your palm.

Crumbles immediately? → Add 1 tsp warm milk and test again.

Holds together but isn’t greasy? → Perfect.

Very sticky/wet? → Don’t add more milk. Let it sit for several minutes because sooji will continue absorbing moisture.

Shape the ladoos

Allow the mixture to cool until it’s comfortable enough to handle but still warm.

Grease your palms lightly with ghee. Take a small handful, press firmly and roll into a smooth ball.

Repeat to make approximately 10–12 ladoos.

If they crack while rolling, don’t drown the mixture in ghee. Add 1–2 teaspoons of warm milk, mix and try again.

Storage

Because this version uses fresh milk rather than a large amount of sugar, treat it as a fresh mithai.

Keep the ladoos refrigerated in an airtight container and ideally consume within 3–4 days. Bring them closer to room temperature before eating for a softer texture.

Zero Daddy formulation note

Traditional rava ladoo can contain a surprisingly large amount of sugar. Monk fruit solves the sweetness, but it doesn’t replace sugar’s mass.

That’s why this recipe uses:

Sooji → body | Ghee → richness + binding | Milk → moisture + binding | Coconut → additional body + textureMonk fruit drops → sweetness

Step 1 — Roast the nuts

Heat a heavy-bottomed kadai on low-medium heat.

Add almonds, cashews and pistachios without ghee.

Dry roast for approximately 4–5 minutes, stirring frequently. You want them aromatic and lightly toasted—not dark brown.

Transfer them to a plate and allow them to cool.

Step 2 — Roast the seeds

In the same pan, add pumpkin and sunflower seeds.

Roast for 1–2 minutes on low heat until aromatic. Remove and cool.

Step 3 — Grind, but DON’T make nut butter

Transfer the cooled nuts and seeds to a mixer.

Pulse several times until you have a coarse, sandy mixture with some tiny pieces remaining.

Don’t continuously blend.

That’s important because over-processing releases too much oil and turns your mixture into nut butter.

Step 4 — Toast the coconut

Add 1 tsp ghee to the kadai followed by the desiccated coconut.

Roast over low heat for 1–2 minutes.

It should smell beautifully nutty but remain relatively pale.

Step 5 — Bring everything together

Add the ground nut-and-seed mixture back into the kadai.

Add:

½ tsp cardamom powdertiny pinch nutmegoptional saffron

Then add the remaining ghee.

Mix and roast everything together on low heat for 2–3 minutes.

The natural oils from the nuts plus the ghee will begin bringing the mixture together.

Step 6 — Add the monk fruit correctly

Switch off the heat first.

Let the mixture cool for about 2–3 minutes so it’s warm rather than screaming hot.

Add 3 monk fruit drops and mix extremely thoroughly.

Taste a small pinch.

Not sweet enough? → Add ONE more drop.

Taste again.

I wouldn’t jump straight to 6–8 drops with a highly concentrated product. Nuts and coconut have subtle flavours that can easily get overwhelmed by excessive sweetness.

Step 7 — Do the squeeze test

Take approximately one tablespoon of the warm mixture and squeeze it firmly in your palm.

If it holds together:

Perfect. Don’t add milk.

If it’s slightly crumbly:

Add another ½–1 tbsp melted ghee.

If it absolutely refuses to bind:

Add warm milk 1 teaspoon at a time.

Milk should be the last resort because it dramatically shortens shelf life.

Step 8 — Shape the ladoos

While the mixture is still warm, take approximately 2 tablespoons in your palm.

First squeeze firmly to compact it.

Then roll between your palms into a smooth ball.

You should get around 10–12 ladoos.

For presentation, roll a few in desiccated coconut or garnish with finely chopped pistachios.

⭐ The formulation I’d use for Zero Daddy

I’d actually make the milk-free version the hero recipe.

Nuts + seeds → body & protein | Coconut → texture | Ghee → binding & richness | Cardamom → traditional mithai flavourMonk fruit drops → sweetness

The major mistake would be making a “monk fruit dry-fruit ladoo” with ½ cup dates + raisins + figs. Dates and dried fruits are already concentrated sources of sugar. You’d end up with a ladoo that sounds sugar-free because it contains monk fruit while most of its sweetness is still coming from dried fruit.

Storage

Without milk: Airtight container in the refrigerator for roughly 1–2 weeks.

If you’ve added milk: Refrigerate and consume within approximately 3–4 days.

For the best texture, take refrigerated ladoos out about 10 minutes before serving.

Why start with ¾ cup?

Even when a monk-fruit blend is marketed as a 1:1 replacement for sugar, the exact sweetness depends on its formulation. Monk-fruit/allulose blends can be formulated specifically for cup-for-cup replacement, while pure allulose itself is less sweet than sucrose.

Step-by-Step Recipe

1. Prepare your ingredients first

Besan ladoo isn’t a recipe where you want to hunt for ingredients halfway through cooking.

Measure everything before you begin.

Finely chop the nuts and keep the Zero Daddy Monk Fruit Sugar Replacement Powder separate. If the powder feels coarse or granular, pulse it briefly in a dry mixer-grinder to create a finer, icing-sugar-like consistency.

Why? A finer sweetener distributes much more evenly through the roasted besan and helps avoid a grainy ladoo.

2. Melt the ghee

Place a heavy-bottomed kadai or pan over low heat.

Add:

½ cup ghee

Allow it to melt completely, but don’t let it smoke.

Keep the heat low throughout the roasting process.

This is one place where shortcuts ruin the recipe. High heat can brown the besan quickly on the outside before it develops the deep roasted flavour you’re looking for.

3. Add the besan

Add:

2 cups besan

Mix it thoroughly into the melted ghee.

Initially, the mixture may look thick, dry and slightly clumpy.

Don’t immediately add more ghee.

As the besan continues roasting, its consistency changes and the mixture generally becomes looser and smoother.

4. Slow-roast the besan

This is the most important step.

Roast the besan over low to medium-low heat for approximately 15–20 minutes, stirring continuously and scraping the bottom and sides of the pan.

You’re looking for three changes:

The colour becomes noticeably more golden.

The mixture becomes smoother and more fluid.

You get a strong, nutty aroma of properly roasted besan.

Do not judge doneness by colour alone.

The aroma is one of your best indicators. Undercooked besan can leave the ladoos tasting raw and floury.

5. Take it off the heat

Once properly roasted, switch off the heat and transfer the mixture to a large plate or mixing bowl.

Don’t leave it sitting in a very hot kadai—the residual heat can continue cooking the besan.

Stir in the:

½ teaspoon cardamom powder

Saffron, if using

Now leave the mixture to cool.

The Important Part: Don’t Add the Sweetener Yet

Let the roasted besan mixture become lukewarm before adding the monk fruit powder.

You don’t need the mixture to become refrigerator cold.

You want it:

Warm enough to remain soft and workable but no longer hot.

Why do this?

Traditional laddoo technique commonly adds the powdered sweetener after the roasted mixture has cooled rather than cooking the sweetener along with the besan. With alternative sweeteners, this is even more useful because you don’t need to expose the sweetener to prolonged cooking simply to incorporate it.

Allulose-containing blends also behave differently from sucrose under heat and can brown more rapidly, which is important in recipes where the sweetener itself is being heated.

6. Add the Zero Daddy Monk Fruit Sugar Replacement Powder

Once the mixture is lukewarm, add:

¾ cup Zero Daddy Monk Fruit Sugar Replacement Powder

Don’t dump it all into one spot.

Sprinkle it gradually across the besan mixture while mixing thoroughly.

Add the chopped pistachios and almonds.

Use a spatula initially and then your hands once comfortable.

Rub and fold the mixture gently until the sweetener is evenly distributed.

7. Taste before shaping

This is the advantage of adding the sweetener after cooking.

Take a small amount and taste it.

If you want it sweeter, add a little more Zero Diary Monk Fruit Sugar Replacement Powder, preferably 1 tablespoon at a time.

Don’t blindly push it to one cup.

Too much high-intensity sweetener can overwhelm the roasted besan and cardamom instead of simply making the ladoo “better.”

The end goal should be:

Roasted besan first → ghee and cardamom second → sweetness finishing the bite.

Not sweetness dominating everything else.

8. Let the mixture reach shaping consistency

Allow the mixture to rest for another 5–10 minutes if it’s still too soft.

As the ghee cools, the mixture should firm up.

Test it by squeezing a tablespoon of mixture in your palm.

If it holds together, you’re ready.

If it falls apart completely, add approximately 1 teaspoon of warm melted ghee, mix and test again.

Don’t pour in several tablespoons at once—you can easily end up with greasy ladoos.

9. Shape the ladoos

Take approximately 30–35 g of mixture per ladoo.

Compress it firmly between your palms first.

Then roll gently into a smooth ball.

This should give you roughly 12–14 medium-sized ladoos, depending on how generously you shape them.

10. Garnish

Press a few:

Pistachio slivers + almond pieces

onto the top of each ladoo.

You can also finish them with one or two strands of saffron for a more festive presentation.

Step-by-step

1. Wash and soak the rice

Wash ¼ cup basmati rice 2–3 times until the water is relatively clear.

Soak it in fresh water for 20–30 minutes.

Drain completely.

Soaking helps the rice cook evenly and gives you softer grains without having to aggressively boil the milk. A traditional kheer method similarly soaks the rice for around 15–20 minutes before cooking.

2. Prepare your saffron

Take 1 tablespoon warm milk and add 12–15 strands of saffron.

Gently crush a couple of strands between your fingers before adding them.

Leave this aside for 10–15 minutes.

You want the milk to turn golden and fragrant.

3. Bring the milk to a boil

Pour 1 litre full-fat milk into a heavy-bottomed kadai or saucepan.

Bring it gradually to a boil over medium heat.

Once boiling, immediately reduce to low-medium heat.

Don’t walk away from it. Milk scorching at the bottom will give the entire batch a burnt flavour.

A wide, heavy pan is particularly useful because you’re trying to evaporate water and concentrate the milk, not simply cook the rice.

4. Add the soaked rice

Add your drained rice to the hot milk.

Stir thoroughly so that the grains don’t settle into one mass at the bottom.

Keep the flame low to medium-low.

Don’t cover the pan.

5. Slow-cook it

Now give the kheer time.

Simmer for approximately 30–40 minutes, stirring every few minutes.

As you stir, gently scrape the milk solids from the sides of the pan and fold them back into the kheer.

This is important.

You’re naturally concentrating the milk and developing the rich, creamy character that sugar-free kheer can otherwise lack.

Traditional rice kheer relies on exactly this slow-cooking process: rice softens while the milk gradually reduces and becomes creamy.

6. Check the rice

At around 25–30 minutes, take out a grain of rice and press it between your fingers.

It should mash easily.

You want the grains extremely soft, rather than al-dente.

If the milk is reducing too quickly before the rice becomes tender, add a small splash of hot milk and continue cooking.

7. Add saffron + cardamom

Once the rice is nearly completely cooked, add:

Saffron-infused milk + cardamom powder.

Stir.

Simmer another 5–7 minutes.

At this stage, your kitchen should smell ridiculous.

8. Add the nuts

Add roughly two-thirds of your almonds, pistachios and cashews.

Save the prettiest slices for garnish.

Cook another 3–5 minutes.

The kheer should now look creamy but slightly thinner than your desired final consistency.

That’s intentional.

9. NOW bring in Daddy

Reduce the flame to its lowest setting.

Add a small amount of Zero Daddy Monk Fruit Powder first and stir until completely dispersed.

Taste.

Then add more incrementally until you reach your preferred sweetness.

This is the part I would make central to the Zero Daddy recipe.

Don’t blindly dump in the full calculated quantity.

Monk-fruit sweeteners can differ dramatically in sweetness depending on their formulation, and published monk-fruit kheer recipes similarly recommend adding the sweetener toward the end and adjusting it to taste.

10. Stop just before it looks “perfect”

Once you’ve added the Zero Daddy, simmer for another 1–2 minutes on very low heat and switch off.

Your kheer should still flow slowly from the spoon.

Don’t reduce it until it’s extremely thick.

Why?

Because kheer thickens substantially as it cools.

If it looks exactly as thick as you want while piping hot, there’s a good chance it’ll become too dense in the refrigerator.

11. Optional finishing touch

Once you’ve switched off the heat, you can add:

½ teaspoon rose water

or

½–1 teaspoon ghee.

Don’t overdo either.

Cardamom and saffron should remain the dominant aromas.

12. Rest

Let the kheer sit for 15–20 minutes.

This is also a good time for your final sweetness check.

Taste again.

If necessary, dissolve a little more Zero Daddy into a spoonful of warm kheer and stir it back into the entire batch.

13. Garnish

Finish with:

Sliced almonds + pistachios + 3–4 saffron strands.

For the visual you’ve shown, I’d keep the garnish relatively sparse so you can still see the creamy rice texture.

14. Serve it two ways

For warm kheer, let it rest about 15–20 minutes and serve.

For chilled kheer, cool it completely and refrigerate for 3–4 hours.

If chilled kheer becomes too thick, stir in 1–3 tablespoons of cold milk before serving.