Step 1: Start by wiping the Indrayani rice with a clean, damp cloth to remove any dust. Let it air-dry under a fan for a few minutes.

Step 2: Pulse the dried rice in a mixer jar for just a few seconds until it looks coarsely ground, like semolina (rava). Do not grind it into a fine powder.

Step 3: Place a heavy-bottomed pot on the stove and heat 1 1/2 tablespoons of ghee on a low flame.

Step 4: Add the chopped almonds, cashews, and raisins to the ghee. Roast them gently until they turn slightly golden and fragrant.

Step 5: Add the coarsely ground rice to the pot. Roast the rice in the ghee for 1 to 2 minutes on a low flame until it gets a very light golden colour.

Step 6: Slowly pour the hot milk into the pot while stirring constantly. Turn the flame to medium and let the milk come to a boil.

Step 7: Add the saffron milk mixture. Keep the heat on low-medium and let the rice cook for 5 to 7 minutes. Keep stirring frequently so the rice does not stick to the bottom of the pot.

Step 8: Once the rice is half-cooked and the milk starts to thicken naturally, add 1/2 cup of sugar. Stir well until it completely dissolves.

Step 9: Add the cardamom powder and freshly grated nutmeg. Let everything simmer on a low flame for another 5 minutes to achieve the perfect creamy Indrayani rice kheer recipe texture.

Step 10: Turn off the heat. Remember that the kheer will thicken even more as it cools down, so don't worry if it looks slightly runny when hot!