For all my kheer recipes, I tend to used condensed milk, not just milk. It gives it a richer, fuller flavour I think. But I do cut back on the sugar, so my desserts are just sweet enough (unlike the usual very sweet Indian desserts).
Gulab Jamun (Cardamom Syrup-Soaked Donuts) by Saveur. The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours.
Dessert - Kheer (Indian Rice Pudding)-- This traditional cardamom-scented Indian rice pudding owes its particular richness to the inclusion of whole milk, which has been reduced by half during the cooking process to produce a thick, creamy base.
Mumbai Mast Tomato Pulao - A wonderful Mumbai street food styled rice made with paneer (cottage cheese) and veggies and loads of flavor. Vegans can use tofu instead of paneer. I have cooked this recipe many times. it tastes amazing