• 2 tablespoons Basmati rice (washed and soaked for an hour)
  • 1 tablespoon sago pearls (soaked for a couple of hours)
  • 1 cup milk
  • 1 cup California walnuts, soaked
  • ½ cup condensed milk
  • A pinch of saffron
  • 1 tablespoon ghee
  • Cardamom powder for flavor
  • California walnuts for garnishing


  1. Soak walnuts overnight and grind them in 2 cups of water to make walnut milk. Let there be no lumps in this.
  2. Heat milk in a heavy bottom pan along with basmati rice. Keep the flame low at all times. Add saffron to the milk and keep stirring the milk to avoid it from sticking to the bottom.
  3. Once the milk is reduced to half and the mixture is thick, add walnut milk and sago pearls to this.
  4. At this point keep stirring the kheer very gently and continuously. Add condensed milk and cook the kheer till it thickens.
  5. Add milk as and when required to keep the kheer like consistency. Add a pinch of cardamom powder to this
  6. Heat ghee in a small pan. Add walnut pieces to this and let it crisp up and turn golden.
  7. Add this to the kheer and serve it hot.