Roast moong dal in a heavy bottomed pan for 5 minutes on low flame.

Then add the roasted dal and water as required in a heavy bottom pan or vessel. Let it boil for 5 to 6 minutes.

Cook on medium-low heat until soft for 15-20 minutes. Or add dal, water in a pressure cooker and cook for 3-4 whistles

Finely chop almonds, pistachios and cashews. Keep aside some chopped almonds, pistachios and cashews for garnish.

Heat 2 tbsp ghee in a pan on low flame. Add poppy seeds and finely chopped almonds, pistachios, cashew nuts for a minute. Saute until golden. Add raisins and saute for few seconds.

Now add cooked moong dal. Stir well for a minute. Add jaggery powder. Stir well and cook for 5-6 minutes or until jaggery melts.

Add cardamom powder, 1 tbsp condensed milk and mix well for few seconds.

Add warm milk as needed to adjust the consistency and cook for a few minutes.

Turn off the gas. Remove the kheer into serving bowl and serve it warm or hot.

Garnish with dry fruits kept aside while serving.