Boil 1 cup basmati rice
Stir the boiled rice with milk and sugar mixture in a pan on medium flame
Top it up with some saffron strands and bring the mixture to boil
Gently peel 2 begananpalli mangoes, cut them in pieces and use a blender to make fresh puree
Add the puree with boiled rice
Also add mint leaves, almonds and raisins
Cover the pan with a lid and let the rice cook on low flame until the kheer becomes creamy and thick
Once the kheer is rich and thick, top it up with green cardamoms and almonds
Refrigerate for an hour