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.