Simultaneously, heat the water and milk in different pans.

Put a tablespoon of ghee and fry the raisins, cashews and almonds (all separately) till the raisins have plumped up and the nuts have turned golden brown.

Remove from the pan once they are fried.

Give the nuts a rough chop.

Now add another tablespoon of ghee and add the semolina.

Roast the semolina in the ghee till it starts releasing pleasant aroma, very light pink.

Add the heated water, be very careful not to burn your hands with the release of vapour.

Mix well, add the sugar.

Once the sugar melts in the sooji mixture, add the coconut milk.

Cook for a couple of minutes, add the soaked saffron and hot milk.

Continue stirring as the kheer cooks. Add the nuts, raisins ( retaining some for garnish).

If the Sooji Kheer seems to be too thick add some more hot milk.

Turn of the flame and add the nutmeg and cardamon powder.

Serve in individual bowls garnished with fried nuts, toasted or fried coconut slices.

Serve warm or chilled.