Wash and soak rice for 30 mins
Boil milk and then add rice and cook on slow flame..... stirring in between ensuring that the rice does not stick to the pot.
Once the rice is fully cooked that it can be mashed easily then add the grated jaggery and fresh grated coconut and mix well... at this step u will have to constantly stir the kheer otherwise it will stick to the pot..
While stirring the kheer mash the rice with the back of the spoon... the texture will become thick and creamy... once it's all done... immediately transfer to serving bowls or glasses and cool in refrigerate for at least 3 hours... serve cold
