1. Soak all the dry fruits separately in warm water for 10 to15 mins n2. Peel off the skins of almonds and pistachios.n3. Boil milk in a large nonstick pan until reduced to ? of it on a medium  heat. Stir occasionally to prevent it from burning.n4. Meanwhile grind all the dry fruits except raisins to a smooth paste.n5. When the milk is reduced to ? ,  add the dry fruit paste, raisins and sooji(semolina), sooji is used to thicken the kheer.n6. Cook it for 10 mins on medium low heat.n7. Add the sugar and mix well and cook for 2 mins.n8. Take off the heat, add the cardamom powder and saffron, mix well and serve.n9. It can be served either hot or cold.n