Wash the rice under running cold water till water runs clear. Soak them in enough water for 20-30 minutes.
After soaking time, discard the water.
Take milk in a heavy bottom kadhai. Turn the heat on medium.
Let the milk come to a boil.
Once it starts boiling, add rice.
Stir well and let it simmer on low-medium heat for 30-35 minutes. Or till the rice is tender and cooked. Do stir every five minutes and make sure that rice or milk is not sticking to the kadhai.
Check by pinching the rice grain, it will mash very easily.
When you take a spoonful of it and pour it back, rice and milk stay separate.
Now add sugar.
Add cardamom powder. Stir it well.
Also add saffron strands.
Add chopped dryfruits.
Mix well. It becomes thin as sugar starts to melt. let it simmer for 6-7 minutes. It should be thick now.
You can serve it warm. Or let it cool down completely and then chill in the fridge. Many preferred chilled kheer. Keep in mind that it will get thick as it cools down. So if planning to serve this chilled then reduce the simmering time after adding sugar and keep little on thinner side.
