Put some milk in boiling water and keep boiling. Wash the milk before using it before it can be boiled, because it can boil the milk on the bottom after boiling it.
In the meantime, cut bees into small pieces. Cut the coconut thinner. Peel the cardamom and make powder by rubbing it.
After the boiling of milk, add all the fruits - Makhane, cashew, almonds, chironji, raisins and coconut milk. Mix the milk well with a spoon and add nutmeg.
Allow Kheer on low flame for 10 minutes. Sprinkle the kheer with a spoon after every 2-3 minutes. You will see that the kheer has become carrot and with the spoon, when you drop the kheer above it, the fruits and milk should fall together.
Mix sugar in kheer and mix it with cardamom powder. Turn off the gas and cover Kheer for 2 minutes so that the cardamom can be well mixed in the nuts and sugar dissolves.
Take Kheer in a bowl and garnish with pistols. Eat asafoetida as hot or cold as you like. If the kheer is kept cold for 2 to 3 hours in the fridge, then its taste looks very good.
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