Wash rice till the water comes out clean. Soak it for an hour.

Drain all the water. Rub the rice with your fingers and break it properly.

Boil the milk in a cooker.

Once it starts boiling, reduce the heat to very low and add broken rice to the milk. Stir well.

Close the lid and put the weight on. Reduce the heat to the lowest.

Cook for 1/2 hour. Turn off the heat and let the pressure release fully on its own before opening the lid. (this is very important as the more time you keep it untouched, the more it tastes good and the color changes from white to pink)

Now open the lid, add sugar and mix well.

Cook for another 5-10 minutes on low heat. Switch of the flame. Set aside.

Now heat the ghee, add the raisins and cashews.

Fry the cashewnuts in ghee until light golden and the raisins are plumped. (if you want you can break the cashew into pieces)

Add the cashewnuts, raisins and cardamom powder to the kheer. Mix well.

Cool it to room temperature.

The kheer will turn thicker as it cools, add the reserved milk as needed to adjust the consistency.

You can eat it hot, but it tastes really good the next day.