Rinse ¼ cup rice a couple of times till the water runs clear of the starch.Then soak the rice in enough water for around half an hour.

Take whole or full fat milk in a heavy wide pan or saucepan or kadai.Keep the pan on a low to medium-low heat. Stir at intervals so that the milk does not stick at the bottom of the pan.Let the milk come to a boil.

Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside.After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well.

Simmer and cook rice on a low heat. No need to cover the pan when the rice is cooking.Cook the rice grains till they are 50% done or half-cooked.Then add sugar. You can add more or less sugar according to your preferences. Mix the sugar in the milk with a spoon.

Continue to cook rice on a low to medium-low heat. Do stir at intervals. Simmer till the rice is almost cooked.Then add ½ teaspoon green cardamom powder. Add chopped dryfruits & Then add the saffron infused milk.Mix well.Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked.Switch off the heat when the rice grains are completely cooked. The kheer will also thicken. On cooling rice kheer thickens more. Scrape milk solids from sides

You can enjoy it cold or warm it before serving. If the kheer has become very thick then add a splash of milk and reheat it until warm.