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Soak 1 cup of basmati rice in water for a few hours. After soaking, drain the water and let the rice dry for some time before grinding.
Soak almonds in water for a few hours to make them easier to peel and cut. You will need 1/2 cup for paste and 1/4 cup for garnish.
Pour 4 liters of whole milk into an Instant Pot (or a heavy-bottomed pot) and bring it to a boil.
Once the rice is dry, grind it into a coarse powder using a blender or food processor.
Carefully add the ground rice to the boiled milk in the pot.
Keep stirring the milk and rice mixture continuously to prevent sticking and ensure even cooking.
Add 1 teaspoon of cardamom powder to the Kheer and mix it in well.
Add 1/4 teaspoon of saffron strands to the Kheer and mix until the color starts to infuse.
Shred 1/2 cup of khoya into small pieces using a grater.
Add the shredded khoya to the Kheer and continue stirring until it dissolves and blends in.
Pour one 14 oz can of condensed milk into the pot and stir thoroughly to combine.
Peel the soaked almonds (1/2 cup) and grind them into a smooth paste with a little water if needed.
Add the almond paste to the Kheer and mix well.
Add 1/2 cup of dry shredded coconut, 1/4 cup of chironji, and the chopped almonds (1/4 cup) and cashews (1/4 cup) to the Kheer. Stir to distribute evenly.
Add 1 cup of sugar to the Kheer. Continue stirring until the sugar dissolves completely and the Kheer reaches your desired consistency.
The Kheer is now ready. Let it cool down to room temperature, then transfer it to a serving bowl. Garnish with additional chopped almonds and chironji if desired. Refrigerate for a few hours before serving chilled.
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