In a heavy bottom pan or kadhai, boil 1 liter full cream milk.
When it comes to boil, lower the flame and keep stirring continuously.
Keep on boiling till the milk is reduced to half. Also, scratch the sides while boiling the milk.
Add sugar and saffron strands and mix well. Boil for another 5 minutes.
Add cardamom powder, nutmeg powder, chironji, chopped dry fruits and cook for another 2 minutes. Switch off the flame.
Serve the kheer hot or cold. Garnish with some chopped almonds and pistachios before serving.