Description - Step 2

Step 2: Roast for Aroma

• Dry roast the broken rice and dal in a pan on a low flame until they release a nutty aroma. 

• Roast until they turn golden brown, as this step prevents spoilage and adds flavour.

Description - Step 3

Step 3: Roast the nuts

• Add in almonds and cashews; roast them for about 30 to 40 seconds.

• Finally, add the desiccated coconut and roast for another 30 seconds, and turn off the flame.

Description - Step 4

Step 4: Mix and grind

• Transfer all the roasted mixture to a plate and add cardamom and cloves to it. Let the mixture cool completely.

Take these ingredients in a mixer; add sugar and grind it. Do not grind continuously to avoid the mixture from forming into a paste.

• Grind it into a finely coarse texture.

Description - Step 5

Step 5: Store the premix

• Transfer the mix into an airtight container and store in a cool, dry place for up to 2 months or refrigerate it for a longer shelf life.

Description - Step 6

Step 6: Make the kheer

• Add 1 cup of fresh milk into a saucepan along with a pinch of saffron. Bring it to a boil and reduce the flame. 

• Add 2 to 3 tablespoons of the premix, stir continuously, and simmer until the rice softens and the kheer thickens to your liking. 

• After about 6-8 minutes, add some sugar and mix well. Simmer for another 2 minutes and take it off the stove.

• Serve warm or chilled.