Heat milk in a heavy-bottomed pot. After the first boil, add rice, chopped dry fruits, and cardamom powder. Mix well. Cook on a low- medium flame for at least 30 minutes. Keep on stirring in between so that it doesn't stick to the bottom of the pan
Once the kheer looks thick and creamy, switch off the gas. Allow the kheer to cool down for around 4-5 minutes and then add the grated jaggery, mix well.
Allow the kheer to cool down for around 4-5 minutes (not more than that) and then add the grated jaggery, mix well. Garnish with chopped dry fruits and serve. You can also keep it in the fridge for 2-3 hours and serve chilled.
Don't add jaggery to the boiling kheer otherwise, the milk will get curdled.
Also, don't add jaggery to the cold kheer, it won't get mixed properly. Just allow the kheer to cool down for 4-5 minutes after switching off the gas, and then add the jaggery.