Go Back
+ servings





  • 1 liter milk
  • ½ cup rice use gobidno bhog rice for best flavour. I have used basmati rice since gobindo bhog is not available here
  • ½ cup sugar
  • A few strands saffron
  • 2-3 tablespoon cashew chopped, for garnish
  • 2-3 tablespoon almonds chopped, for garnish
  • 2-3 tablespoon raisins for garnish


  • Wash and soak the rice in sufficient water for 30 minutes
  • Slice cashew and almonds and set aside
  • Pour milk in a heavy bottom pan and bring it to a boil
  • Rinse the rice
  • Turn the flame to low and add the rice to the milk
  • Stir well and let the rice cook. Keep stirring occasionally to make sure the milk does not burn. Keep scraping the sides as well
  • After about 35-40 minutes, the rice will be completely cooked and the milk will thicken
  • At this stage add sugar and mix well
  • Let it simmer for few more minutes until the sugar is completely dissolved
  • Add the chopped nuts, raisins and saffron
  • Let the kheer cool down and then refrigerate
  • Serve chilled