KHEER INGREDIENTS: Gobindobhog Rice - ¼ cup Raisins - 2 tablespoons Cashew - 2 tablespoons Almond - 1 tablespoons Milk - 500ml Bay leaves - 2 Cinnamon stick - 1 inch Cardamom pods - 2 Cardamom powder - ½ teaspoon Date palm jaggery - ¼ cup METHOD: Take a bowl. Pour ¼ cup gobindobhog rice into the bowl. Rinse the rice in clean water for 4 to 5 times. The rice soaked in water for 30 minutes . 2 tablespoons raisins and 2 tablespoons cashew soaked in water. 1 tablespoon almond soaked in water. Drain water and keep the rice aside. Take a kadhai or heavy bottom pan. Add 500 ml milk. Add 2 bay leaves. Add 2 half inch cinnamon stick. Add 2 cardamom pods. When milk comes to boil, reduce the flame to low and add soaked ¼ cup gobindobhog rice. Cook the rice for 15 minutes in low flame. Stir frequently. After 15 minutes add soaked 2 tablespoons raisins and 2 tablespoons chopped cashew. Mix well. Add soaked 1 tablespoo