Boil 1 litre of milk in a thick bottom pot. Keep milk in a low flame and keep stirring and scraping the edges with a spoon , once in between.
Condense the milk to about 600 -700 ml , approximately around 3.5 cups and keep it aside.
Whilst , wash 1.5 cups of green peas fresh / frozen and place into a pressure cooker . Add 1/2 cup water and pinch of salt.
Close the pressure cooker lid and pressure cook for 2-3 whistles, allow the pressure to settle down on its own. Alternatively, you can also steam or boil it directly in water .
Open the pressure cooker lid , allow green peas to cool down.
Drain the water and transfer boiled green peas into a blender / mixer jar and blend to smooth puree.
Use 2-3 Tbsp of above cooked water to blend to fine puree.
Take a pan , add 3 Tbsp of Ghee/ Clarified butter .
Add green peas puree and mix well with ghee and saute for 3-4 minutes, it starts to thicken.
Now add above prepared condensed milk , part by part and mix green peas puree with milk .
Make sure to combine puree with milk , such that it gets blended well and lumps are seen.
Keep on low flame and stir the kheer once in between , till you see the specks of ghee on top.
Now add in sugar and mix well.
Cook for 2-3 minutes and turn off the flame once desired consistency is reached. You can also keep it on stove for long to make it more thick.
Add 1/4 Tsp of cardamom powder , chopped nuts and few saffron strands .
Mix well everything and serve warm or chilled.