Heat 1 teaspoon ghee in a heavy-bottomed pan or non-stick pan and roast cashew nuts and almonds until light brown for a minute. Transfer them to a plate.

Place milk, condensed milk, sugar, and cooked rice in the same pan.
Stir continuously and cook until milk is absorbed and the mixture becomes medium thick. it will take approx 12-15 minutes on low flame. The mixture will become very thick when it cools, so keep medium-thick consistency.

Add nutmeg powder and 2 tsp ghee and mix well.

Transfer prepared kheer to a serving bowl and garnish with roasted cashews nut and almonds. Serve it hot or place it in a refrigerator for 1-2 hours before serving and served chilled. Instant and easy rice kheer with condensed milk is ready.