Rinse basmati rice thoroughly and soak the rice for 30 mins.

Finely chop all dryfuits except raisins. Soak raisins in lukewarm water. If you want to use peeled off almonds, then soak them in hot water for 15-20 minutes. This method will help you to peel off almonds quickly and easily.

For making Kheer, add full fat milk in a heavy bottom Pan or Kadai.

Keep Kadai on a low to medium-low heat. Stir at intervals so that the milk does not stick at the bottom of the pan.

Let the milk comes to a boil.

As the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk and mix well.

Cook rice on a low heat. Let it slowly simmer to give a nice texture. You don't have to cover Kadai or Pan with a lid.

When rice is cooked 80% or starts dissolving in Kheer and it starts getting thicker, then add sugar. You can add more or less sugar according to your preferences. Mix the sugar in the milk with a Spatula.

Continue to cook rice on a low to medium-low heat. Do stir at intervals. Simmer till the rice is cooked completely.

Then add cardamom powder or you can take whole green cardamom pods and grind them in mortar pestle.

Let Kheer becomes from hot to lukewarm then add all chopped dryfuits and drain water from raisins and add them also in Kheer.

As the Kheer cools down, will thickens more.

You can serve Kheer hot, lukewarm or chilled.