Heat the milk in a heavy-bottomed pan on medium flame.

When it begins to boil, toss in the soaked rice and then lower the heat. 

Keep mashing the rice at regular intervals with the back of a ladle.

Make sure to stir it often to prevent sticking to the bottom of the pan. Add a few spoonfuls of water if required.

Let it simmer until the mixture thickens and the rice is almost mashed.

Add in the cardamom powder and stir it all together.

Toss in the chopped nuts too, and let everything simmer for another 2 minutes. 

Once that’s done, turn off the flame and set it aside to cool for about 30 minutes.

Once the kheer is cooled, add grated date palm jaggery and give it a good stir.

Let it rest for 10 minutes to allow the jaggery to slightly dissolve.

Now, cook the kheer again on a very low heat for a few minutes and let the jaggery melt completely.

Pour the prepared kheer into mini glass or earthen cups.

Serve your kheer hot, warm, or let it chill in the fridge and serve it cold.