First wash the rice thoroughly and wash it well. Remove all the water from the rice and keep it aside. Now heat one spoon of ghee in the pan and heat it on the gas. Then add rice in it and fry it for 2 to 3 minutes stirring on a low flame with a big spoon.

In a big bowl Add milk and add half a cup of water and heat it on the gas. Once the milk is boiled, add roasted rice and cook it for 8 to 10 minutes while stirring on medium flame. Take care that the rice does not stick in the bottom of the vessel.

When the rice gets cooked properly, add sugar to the milk and mix it. After sugar dissolves, add coconut filings, makhana, almonds, cashews and chironji in milk, cook for about 8 to 10 minutes on medium flame till it is thickened.

When the kheer becomes thick, add the ground cardamom, and saffron in it, and after dissolving it on a 2-minute high flame, stop the gas. Rice kheer is ready. Eat it hot or even refrigerate in fridge can serve.