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Add 1 tablespoon of ghee to a pan over medium heat. Once melted, add 1/4 cup of mixed dry nuts (almonds, pistachios, cashews) and light roast them for about 1-2 minutes until fragrant and slightly golden. Remove the roasted nuts from the pan and set aside.
Add another 1 tablespoon of ghee to the same pan. Then, add 1/2 cup of soaked rice to the pan and stir for about 1 minute.
Pour 1 liter of milk into the pan with the rice. Add 5-6 strands of kesar (saffron) to the milk and rice mixture.
Stir the mixture well and bring it to a boil. Reduce the heat to low and cook for 10 minutes, stirring occasionally, until the rice is soft and the mixture thickens to a creamy consistency.
Once the kheer has thickened, add 1/2 cup of sugar to the mixture and stir continuously until the sugar completely dissolves.
Add the previously roasted dry nuts to the kheer and mix well to distribute them evenly.
Ladle the hot kheer into a serving bowl. Garnish with a sprinkle of additional chopped dry nuts before serving.
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