Rinse the Basmati rice thoroughly under cold water and soak it for about 30 minutes. This helps soften the rice and shortens the cooking time.

In a heavy bottomed pan, bring the milk to a boil over medium heat. Stir occasionally to prevent the milk from sticking or burning at the bottom.

Once the milk reaches a boil, drain the soaked rice and add it to the pan. Reduce the heat to low and let the rice cook slowly in the milk, stirring occasionally to avoid lumps or sticking. This should take about 25-30 minutes, until the rice is soft and the mixture thickens.

Meanwhile, heat 1 tablespoon of ghee in a small pan and lightly toast the almonds, cashews, and raisins. Set these aside as a garnish for later.

When the rice is fully cooked and the milk has reduced to a creamy consistency, add sugar and stir well. Continue to simmer for 5 more minutes, allowing the sugar to dissolve completely and infuse the kheer with sweetness.

Add the cardamom powder and saffron strands (if using) to the kheer. Stir gently to ensure even distribution of the flavors.

If desired, add rose water for a fragrant touch, stirring it into the mixture. Allow the kheer to cook for another 2-3 minutes before turning off the heat.

Transfer the kheer into serving bowls and garnish with the toasted almonds, cashews, and raisins. You can serve it warm or chilled, depending on your preference. For an extra indulgence, drizzle a teaspoon of ghee over each serving just before serving.