Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once 30 minutes are up, drain the rice using a colander and set aside. 

Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also, add 3-4 crushed cardamom pods.

Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic.

Add the milk to the pan and stir well. Set heat to medium-high.

Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn't stick to the bottom of the pan.

The milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat.

The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked.

Add in the sugar and mix. Also, add in the nuts. 

Cook the kheer for 5 more minutes after adding the sugar and nuts.

Recipe Note - You can flavor the kheer with saffron. For that, crush saffron strands and add to 1-2 tablespoons of warm milk.