Peel and chop 4 kiwis into small pieces. Set aside.
In a heavy-bottomed pan, heat 1 liter of full-fat milk on medium flame. Keep stirring occasionally to prevent it from sticking to the bottom.
Once the milk comes to a boil, reduce the flame and let it simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
Add 100 grams of sugar to the milk and mix well. Cook for another 5-7 minutes, stirring continuously.
In a separate pan, heat 1 tablespoon of ghee and roast 50 grams of chopped mixed nuts (cashews, almonds, and pistachios) until golden brown. Set aside.
Add the roasted nuts and 1/2 teaspoon of cardamom powder to the milk mixture. Mix well and cook for another 2-3 minutes.
Remove the pan from the heat and let the kheer cool down to room temperature.
Once the kheer has cooled, gently fold in the chopped kiwi pieces.
Refrigerate the kiwi kheer for at least 2 hours before serving. Garnish with a few saffron strands and some more chopped nuts before serving.