Soak the kaikuthal arisi for 3-4 hours.

In a kadai add ghee and roast the nuts.

In the same ghee fry the rice golden.

Now add the remaining ghee to a vessel heat up and add milk water mixture.

Meanwhile grind both nuts and rice coarsely.

When milk boils add the ground mix and cook with a closed lid for 20 minutes in medium flame.

Add saffron and boil.

Now add the khoya and sugar.

Stir it and let it boil for 10 minutes.

Now the content thickens up and kheer is ready to serve.