If using un-popped amaranth grains, pressure cook it for 3 whistles in medium flame with 1 cup of water. I used popped ready to cook amaranth grains and hence skipped pressure cooking part. Measure sugar or jaggery, keep aside. If using jaggery, Melt it and strain water to remove with impurities.
Take 1 cup of popped amaranth grains in a bowl. Pour milk in a thick bottomed vessel and boil it in low medium flame.
Once the milk is boiled, add popped or pressure cooked amaranth grains to it.
Mix well and cook everything in a low flame for 5 minutes the until kheer becomes slightly thick. Stir it occasionally otherwise it gets stick to the bottom. Then add powdered cardamom, sugar or powdered jaggery or jaggery syrup (if using) .Mix well and cook it further for 2-3 minutes.
In the mean time, Take a small pan and add a tsp of ghee, roast the cashews and almonds for a minute. Remove from the pan once done and set aside. Once the kheer is ready, add ghee roasted nuts. Once done, switch off the flame. For babies below one year, add 2 tsp of nuts powder instead of whole nuts