Rinse rice until water runs mostly clear.

Soak for 20 minutes and drain. If using foxtail or little millet, rinse 2 to 3 times and soak for 20 to 30 minutes.

Heat ghee in a heavy-bottom pot on low heat and saute drained rice for 1 to 2 minutes until slightly glossy.

Add milk and bring to a gentle simmer. Stir every 2 to 3 minutes to prevent sticking.

Cook on low for 25 to 30 minutes until grains are soft and milk reduces by about one-third.

Add sugar, cardamom, saffron, almonds, pistachios, chironji, and raisins. Simmer 5 to 8 minutes, stirring often, until creamy.

Switch off heat and rest for 10 minutes before serving.

Use saute mode, add ghee and drained rice, and saute for 1 minute.

Add milk and stir well, scraping the base gently.

Pressure cook on low pressure for 12 minutes, then let pressure release naturally for 10 minutes.

Turn saute on low, add sugar, cardamom, saffron, and nuts, and simmer 3 to 5 minutes until creamy while stirring continuously.

Cancel saute and rest for 5 to 10 minutes before serving warm or chilled.

Add a tiny pinch of salt at the end to lift sweetness.

Crush half the saffron with 1 tablespoon warm milk before adding for deeper aroma.

If using jaggery, cool the kheer slightly and add jaggery only when warm, not boiling, to prevent curdling.