Boil milk in a heavy-bottomed saucepan (2-3 quarts) on a high flame

Meanwhile, thoroughly rinse the rice

After boiling the milk, lower the flame to low and add rice to the saucepan

Cook on low flame for 1 hour and occasionally stir the rice/milk mixture to make sure that it is not burning from the bottom

While the rice & milk are being cooked, cut the makhane (fox-nuts/lotus seeds) and pistachios into little pieces

Spoon out a tbsp. of boiled milk from the saucepan into a small bowl and add the kesar (saffron) to it

After approximately 1 hour, when the rice begins to look like it’s been cooked thoroughly, add the makhane (fox-nut/lotus seeds), slivered almonds, pistachios to the saucepan

Cook for 15-20 minutes

Add sugar and kesar (saffron) to the saucepan and stir consistently for about 5-7 minutes to make sure that the sugar dissolves and that the kheer doesn’t burn from the bottom

Add elaichi powder to the saucepan and turn off the flame

Serve immediately or set in fridge to cool and then serve

NOTE: if you take 4-5 green cardamoms (small elaichi), take out the seeds and then crush them, it will enhance the flavors of the kheer

Cook the milk, rice, makhane (fox-nut/lotus seeds), slivered almonds, pistachios for 4-5 hours on the high setting

Then add sugar, kesar (saffron) and elaichi (cardamom) powder to the slow cooker, stir for 1-2 minutes and then turn the slow-cooker off

Serve immediately or set in fridge to cool and then serve