In a pot, place the milk to boil and simmer on low flame. As it boils, it will slowly reduce to a thick consistency

Blanch the peas in hot boiling water for 5-7 minutes until they are soft. Drain the water and cool down. Once cooled, Blend the peas into smooth paste. Do not add any water while making the peas paste.

In a pan, roast the daliya/lapsi/broken wheat in 1 tsp of ghee for 2-3 minutes until they lightly golden in color. Once done keep them aside.

In the same pan, heat the remaining 2 tsp Ghee and fry the peas paste in it. Cook the peas paste on medium flame until it leaves all the sides of the pan and smeared completely in ghee. This should take you approximately 2-3 minutes.

Once the peas paste is ready, add the milk to the pan and mix gently until the peas and milk turn into a homogeneous mixture and there is no lumps of peas paste. Simmer the kheer mix for 5 minutes while stirring it in between to avoid the mix sticking to the pan.

Now add the roasted daliya into the kheer mix and stir well. Let it cook for 5 minutes. The kheer will start to thicken gradually so stir it once in a while. Add the cardamom powder and mix well.

Once the kheer has reached the desired consistency turn off the gas. Now add the Jaggery powder to the kheer and leave it covered for 1-2 minutes. After that mix it together and then serve the kheer, topped up with chopped nuts of your choice.