Rinse and clean the rice properly and soak the rice for half an hour.

In a heavy bottom pan boil milk; add cardamom seeds and skin to it. It should be reduced to 1 ltr and keep aside. When still hot add amul spray. Don’t use any other milk powder

After half an hour in a pressure cook add ghee (1 tbsp) and sugar (1 tbsp). let it caramelize, but carefully, it may burn. Add soaked rice, nutmeg powder and salt. Sauté properly up to water dries from the rice. Now add water up to 1 inch above the rice. (a quick tip: Add the Salt definitely at this stage. It helps the rice to be fluffy and mashed easily and properly). Pressure cook the stuff up to 3 whistles (1 in high, 2 in low). Let it cool down.

After some time mash the rice with the back of a ladle properly. It should be like a coarse paste. Now add half of the reduced milk to it. Mix properly and cook again. When rice  mixture thickens a bit add other half milk. Cook again up to the milk reduces a bit. Add sugar to it and cook up to the sugar dissolves. (a quick tip: Don’t cook more time after adding sugar, it may spilt the milk.).

Heat ghee in a small pan and add kaju and kishmish. Sauté them up to golden brown. Add fried kaju and kishmish to the kheer after switching off the gas. Sometimes sourness of kishmish spilt the milk.

Bring down to room temperature. It taste good in room temperature or cold.