In a pressure cooker, add 1 tbsp ghee. Add 2 tbsp almond slivers, 2 tbsp chopped cashews, chopped pistachios, and 1 tbsp charoli. Sauté them lightly, then transfer them to a plate.

Next, wipe ½ cup rice with a wet cloth to remove excess moisture. Add the rice to the cooker and sauté it lightly until the rice becomes slightly translucent. Transfer the rice to a plate and let it cool completely.

Transfer the cooled rice to a mixer jar and grind it lightly using the pulse setting. Do not grind it into a fine powder; the rice should remain slightly coarse.

Now, in the same cooker, add ½ litre milk and boil it for 5 minutes. Add saffron strands and mix well.

After boiling the milk for 5 minutes, add the ground rice and mix well. Once the mixture starts boiling, cover the pressure cooker and cook on high flame for 2 whistles.

Once the pressure is released naturally and the cooker has cooled slightly, open the lid and check that the rice is properly cooked. Add the remaining milk and mix well.

Cook the kheer for another 5–7 minutes, or until it thickens slightly.

Add the sautéed dry fruits and ½ tsp cardamom powder. Mix well.

Switch off the gas and let the kheer cool completely.

Meanwhile, in a pan, add ¾ cup (100 g) jaggery and 1 tbsp water. Mix well and heat until the jaggery melts completely.

Add the melted jaggery to the cooled kheer and mix well.

Rice Kheer is ready. Serve and enjoy!