In a heavy-bottomed pan, pour 1 liter of milk and add 0.5 cup of water. Bring it to a boil over medium heat, stirring continuously to prevent sticking.

Meanwhile, drain and rinse 0.5 cup of basmati rice. Grind the rice coarsely in a grinder without adding water.

Once the milk-water mixture begins to boil, gradually add the ground rice while stirring continuously to avoid lumps.

Lower the heat and let the mixture simmer gently, stirring occasionally, until the rice is fully cooked and the khir thickens to a creamy consistency (approximately 15-20 minutes).

In another pan, heat 2 tablespoons of ghee. Add 0.25 cup of mixed dry fruits and roast until golden brown and fragrant.

Add the roasted dry fruits, a pinch of saffron strands, 0.75 cup of sugar, and 1 tablespoon of cardamom powder to the khir. Mix well until the sugar is completely dissolved.

Remove from heat and let it cool slightly before serving warm or chilled.