First of all heat a cooker and roast the cashew nuts and raisins in the oil and keep them aside.

In the same oil add a bay leaf and wait for 20 seconds and then add water, salt and rice and cover the lid and wait for 4-5 whistles in low flame.

After removal of the gas automatically from the cooker then add the coconut milk, jaggery and roasted dry fruits in it.

Allow it to boil for sometime and then add the cardamom powder in it and mix it well.

Then switch off the flame and your rice pudding or kheer is ready.

Serve hot or chill by garnishing with some chopped almonds, pistachios and dry rose petals on it.