Take 1.5 liter of milk in a heavy bottomed vessel and turn on the gas to medium to high flame.
Stir the milk continuously every half minute until it starts boiling.
Add 1.25 liter of small grain rice, which is about 60 grams in weight, to the blender along with water, almonds, cashews, green cardamoms, and saffron thread.
Grind everything coarsely without making a fine paste.
Add the kheer mix to the boiling milk and stir well to avoid any waste.
Cook on low flame until the rice is cooked and the kheer has reached desired thickness. Stir every 2 minutes.
Add sugar as required and cook for another 2-3 minutes or until the consistency becomes a little thinner.
Turn off the gas and let it cool before serving.