De-seed cardamoms and powder them in to fine powder.

Sieve all purpose flour and take it in to a bowl with salt. Adding water incrementally knead the flour to stiff dough. Let it rest for 15-20 minutes.

Divide the dough in to 4 equal parts and roll them between your palms in to round shape. Take a dough ball and dust with enough flour, then using rolling pin roll it thin like chapati. Using biscuit roller or pizza cutter cut the maida poori in to bite sized biscuits.

Remove the maida biscuits in a plate. Meanwhile heat oil in a heavy bottom wok and deep fry the maida biscuits. Let the maida biscuits do not turn brown, remove from oil before they change color.

Next heat a pan. Add milk and let it boil over medium flame. Simmer and continue boiling till the milk reduces and becomes thick. Keep stirring every once in while to avoid . Soak saffron strands in some milk for few minutes and add it to the boiling milk. Include sugar and continue cooking.

Next crush the maida biscuit with you hands and add them to the boiling milk. Let the maida biscuits soak in cook well in milk which may take 5 minutes. Switch off.

In a seasoning pan add ghee and fry the cashews plus raisins. Garnish the appi kheer with dry fruits and cardamom powder.

You can include some chiroti rava too with maida to make the biscuits.

You can also roll the dough in to small poori and deep fry them. Later you can crush them in to small pieces to add in to kheer.

The milk should thicken and reduce through boiling itself. After adding sugar it will be bit thin.

For extra flavor and taste you can use ghee itself to deep fry the biscuits. If you are calorie conscious then switch to oil.