In a Kadai pour millk and washed govindbhog rice together.

Let the rice boil in milk till cooked.

Keep stiring it constantly so that rice doesn't stick at the bottom.

When the rice is cooked keep up cooking till the consistance of kheer is thicker to your liking. Remember on cooling it becomes little more thicker.

Now take it off the fire and add the gur little by little and go on stiring till it melts and blends into the kheer.

Taste the sweetness add little more as required