Soak brown rice with a cup of water for 1 hour and drain the excess water.
In a heavy bottomed pan boil the milk with Cardamom.
Meanwhile coarsely grind the strained rice for about 30-40 seconds.
Pour the rice to the boiling milk and let it cook for about 30-40 minutes.
Soak the saffron with 2 tbsp of milk and keep aside.
Keep mixing the rice and scrap from the sides of the pan to avoid burning.
Take ghee in a tadka pan and roast the chopped nuts.

Add the roasted nuts into the kheer & save some for platting.
Cool and serve.