Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15 minutes, then drain and set aside.

In a heavy-bottomed pot or deep saucepan, bring the whole milk to a boil over medium heat, stirring occasionally to prevent scorching.

Once the milk comes to a boil, add the drained rice and reduce heat to low. Simmer gently, stirring frequently to prevent sticking.

Cook for 30-35 minutes, stirring every 5 minutes, until the rice is completely cooked and the mixture has thickened considerably. The rice grains should be soft and the kheer should have a creamy consistency.

While the kheer is cooking, warm a small amount of milk and add the saffron strands to it. Let it steep to release the color and aroma.

Add the sugar to the kheer and stir well until completely dissolved. Continue cooking for another 5 minutes.

Add the cardamom powder and the saffron-infused milk. Stir to combine.

In a small pan, heat the ghee or butter. Add the sliced almonds, chopped pistachios, and cashews. Sauté until golden and fragrant.

Add the toasted nuts and raisins to the kheer, reserving some for garnish. Stir well.

Remove from heat and let the kheer cool slightly. It will continue to thicken as it cools.

Serve warm or chilled, garnished with the reserved nuts and a few saffron strands.