To begin making Andey Ki Kheer (Egg White Kheer) Recipe, take a sauce pan and add milk and cardamom powder to it. Boil it to reduce it to half its initial amount. It takes 30 minutes at medium flame.

Meanwhile, separate the egg yolk from the eggs and keep aside.

Once the milk reduces to half, add all the chopped dry fruits like Almonds, Pistachios and Cashew nuts. Do not add Raisins at this point since it may sour the milk causing it to curdle.

Add sugar and keep stirring till the sugar get completely dissolved. This may cause a thinning effect on milk. Hence, keep stirring and let the mixture boil again until reduced to a creamy consistency.

Once we add sugar the milk may get thin again, so keep stirring and boil the milk till it acquires a thick and creamy consistency.

Take the egg whites in a separate bowl beat it till frothy.

With the help of a spoon gradually add beaten egg white into the boiling milk in low flame, stirring.

Beat the remaining egg white again to make froth. Again with a spoon take the frothing egg white and add in the milk, stirring. Repeat the process till all the egg white is spooned into the saucepan. The egg white froth appears like little dumplings in milk. Keep stirring.

Keep the flame low and let the dumplings cook well. Allow the milk to cook till it becomes golden in color and gets a creamy texture.

Now add Kewda water into it. This gives a royal aroma to kheer and eliminates the smell of eggs.

Now add in raisins and put off the flame.

Allow Andey Ki Kheer (Egg White Kheer) Recipe to cool down to room temperature.

Refrigerate it for a couple of hours to adore the chilled Andey Ki Kheer or enjoy it warm. 

Serve Andey Ki Kheer as a dessert after your delicious meal of Palak Dal, Sev Tamatar Ki Sabzi and Tawa Paratha.