Wash the basmati rice thoroughly, then soak it in water for 20 minutes so it cooks evenly and breaks down faster in the milk.

Pour the full-fat milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat, stirring occasionally to stop it from catching at the bottom.

Drain the soaked rice and add it to the boiling milk, then reduce the heat to low and let it simmer gently for 30 minutes, stirring every few minutes.

Lightly mash some of the softened rice grains against the side of the pan with the back of the ladle to help the kheer thicken to a creamy consistency.

Stir in the sugar until fully dissolved, then let the mixture simmer for another 5 minutes so the sweetness is absorbed into the rice and milk.

Stir in the crushed green cardamom and mix well, letting its aroma infuse into the thickened kheer.

In a small pan, heat the ghee and roast the cashews and almonds until lightly golden, then add the raisins and roast briefly until they plump up.

Turn off the heat under the kheer, then stir in the saffron strands and the roasted nuts and raisins, reserving a few for garnish.

Let the kheer cool to room temperature, then refrigerate it for at least an hour so it thickens further and is served chilled.