Begin by washing the basmati rice in water until it runs clear, then drain well.

In a heavy-bottomed pan, melt the ghee over medium heat and add the split cardamom pods and drained rice, toasting for 1-2 minutes until fragrant.

Pour in the whole milk, bring to a gentle boil while stirring for 5-7 minutes. Reduce heat to low and let simmer for 40-50 minutes, stirring occasionally.

For a smoother consistency, gently whisk the kheer to break up cooked rice grains.

Stir in the sugar, saffron, and salt, and continue cooking for an additional 5-10 minutes until desired thickness.

Carefully remove cardamom pods before serving, and enjoy kheer hot or chilled, garnished with nuts if desired.