In a mixture jar, add ½ cup rice and slightly grind it on pulses.

Wash rice with water and keep it aside.

Now in a pressure cooker, add 1 tbsp ghee. Then add almond slices, cashews slices, chirodi, and pista slices. Sauté for a minute. Take it out into a plate and keep it aside.

Now add rice and sauté for a minute. Then add 1 cup of milk and ½ cup of water. Cover and pressure cook rice on a medium flame for 2 whistles.

When the cooker is completely cool down, check the rice and mash it slightly.

Now in heavy bottom kadai, add some water and 2-liter milk and bring it to boil.

Then add cooked rice and mix well.

simmer and cook for 15-20 minutes or until milk thickens.

Then add sugar and stir well.

Also, add roasted dry fruits and mix well.

boil for 5 minutes or until the kheer turns creamy and sugar is dissolved completely.

Then add ¼ tsp cardamom powder. Mix well.

Enjoy rice kheer hot or chilled for a week when refrigerated.