Wash the pistachios and rice and then soak the pistachios and rice separately in water for about half an hour (don't soak the pistachios for garnishing).
After half an hour, drain the water and keep the rice aside.
Chop the pistachios or you can process them in a food processor for a few seconds.
If you are using a food processor, don't process it more than few seconds since the pistachios will get chopped quickly.You can even make them into very fine pieces if you don't want large pieces of pistachios, just make sure you don't overdo it.I actually used the food processor and made the pistachios into very fine pieces, but you can do as you prefer.
Heat ghee in a wide bottomed pan,slightly roast the chopped pistachios and rice for a few seconds.
Add the milk and sugar and heat the mixture of rice, sugar, pistachios and milk together until the mixture starts boiling. Make sure you stir it frequently using a good spatula so as to avoid burning the milk at the bottom of the pan.
As the milk starts boiling, reduce the heat and cover the pan and cook in low heat for about 10 minutes.
After 10 minutes, open the pan and gently mix the contents.
Add the saffron strands, cardamom powder and sweetened condensed milk to the pan and mix everything well.
Let it cook in for another 3 to 4 minutes until all the ingredients are well blended together, make sure you keep the pan open and stir the pudding kheer continuously to avoid burning at the bottom of the pan.
Your pistachio pudding dessert is ready to be garnished now!
For garnishing, heat ghee in a pan and fry the pistachios for a few seconds.
Add the slightly fried pistachios to the top of the pudding and also add saffron strands, now your pistachio pudding dessert or kesar pista kheer is ready to be served!
You can enjoy the pistachio pudding or kesar pista kheer hot or warm, but for best results, chill the pudding in the refrigerator and enjoy!