- Wash and soak the rice for an hour. Soak the kesar strands in 2 tbsp of milk for an hour
- Add milk in a heavy bottom pan. Bring it to a boil.
- Bring it to a boil. Add the kesar soaked in milk and rice to the boiling milk.
- Reduce the heat and slowly cook the milk and rice for about an hour, stirring in between, till the kheer is creamy and the rice has cooked well. Add sugar, cardamom powder, coconut, cashew nuts, almonds and pistachios and cook for 6-8 minutes.
- Remove from heat and garnish with almond and pistachio flakes.