Chop the almonds and pistachios to fine pieces and roast them in 1/2 tsp of ghee. Also de-seed the cardamoms and powder it finely. Keep them aside till use.

Soak saffron strands in a tsp of milk for about 10 minutes. Heat ghee in a pan and add oats. Stirring continuously roast the oats till the raw smell subsides and ghee coats well over them.

Next include 2 cups of milk and let the oats cook in it. When oats become soft enough, add sugar and combine everything well.

Oats abosrbs sweetness and as it cooks the kheer gets thickened. Next include rest of the milk, saffron soaked milk and cardamom powder.

Finally garnish oats kheer with roasted dry fruits and serve.

Oats kheer thickens as it gets cooled down. So before serving you should add some warm water or milk to make it thin.

You can add your favorite dry fruits like cashews and raisins too.

Oats cooks very fast and doubles in volume, so after adding milk keep stirring often to avoid getting burnt.