Rinse the Basmati Rice under cold water until the water runs clear, then soak it for 20–30 minutes and drain.
Pour the Full-Fat Milk into a heavy-bottomed saucepan and bring it to a gentle boil over medium heat, stirring occasionally to prevent scorching.
Add the drained rice to the simmering milk, reduce the heat to low, and cook gently, stirring every few minutes so the rice releases its starch and the mixture thickens.
Crush a few of the Green Cardamom Pods to release the seeds and add them to the pot for aromatic flavor; continue to simmer until the rice is very tender and the milk has reduced to a creamy consistency (30–45 minutes depending on heat).
Soak a pinch of the Saffron Strands in a tablespoon of warm milk for 5–10 minutes, then stir the infused milk into the kheer to give it a warm color and floral note.
While the kheer simmers, heat a small pan with a little Ghee and lightly sauté the Sliced Almonds, Chopped Pistachios, and Golden Raisins until the nuts are golden and the raisins puff up; remove from heat and set aside.
When the rice is fully cooked and the milk has reached your desired thickness, stir in the Granulated Sugar and simmer for another 3–5 minutes until dissolved and well incorporated; taste and adjust sweetness if needed.
Turn off the heat and fold in half of the toasted nuts and raisins for texture, then let the kheer rest for a few minutes to thicken further. Garnish with the remaining nuts and a few saffron strands before serving.
Serve the kheer warm or chilled, as preferred. If it becomes too thick after cooling, whisk in a splash of warm milk to loosen the consistency.
