Clean the basmati rice and keep it ready. You can either pulse it a little or use the whole basmati rice as it is.
Heat 1 tsp ghee in a cooker or thick deep pan and dry roast basmati rice slightly until the moisture evaporates and add chana dal and 1.5 cups of milk roughly and pressure cook for 2 whistles.
If you are cooking directly in the pan, it takes quite longer but you need to add additional milk for cooking it.
Once the pressure drops you can add remaining 3- 3.5 cups milk and sugar and let it simmer on low flame for 12-15 mins. The kheer thickens slowly and it also would become thick as it sits, so make sure you switch it off consequently.
Meanwhile heat remaining 2 tsp ghee in a pan and add cashew nuts and fry them until they turn golden color and remove them and keep aside.
Add Raisins and fry until they bulge and remove them as well.
Just before removing it from stove add cardamom powder and fried cashew nuts and raisins and mix well.