Start by washing and soaking the rice for at least 30 minutes.
Then, take a heavy bottom pan/ kadhai. Into that put a tbsp of ghee. Fry cashews. Keep aside. Then fry kishmish and keep aside.
Next, add into the ghee, soaked, and strained raw rice. Fry that too, at slow flame till you get a nice aroma. Next, take milk, add to the kadhai of fried raw rice.
Put pounded cardamoms and salt. Mix all ingredients well. Keep flame slow. Cook till the rice is softened. Give intermittent stirring.

When rice is cooked, take a masher and mash it. The kheer becomes nicely thick.

Next, add sugar and saffron-soaked milk. Mix.
Adding sugar makes the kheer thinner, but don't worry, continue cooking at the slow flame with regular stirring. Cook till the required consistency.
(Remember.. as kheer cools down it becomes thicker, so adjust the consistency accordingly).

Keeping some fried cashews for garnish, add the rest of the cashews and kishmish into the prepared kheer. Add ghee and mix well.

Now ready to Serve.