Full-cream Milk 2.5 liters
Sugar 175 grams
Dessicated Coconut 62 grams
Poppy seeds 31 grams
Goondh 30 grams
Clarified Butter 250 grams
Cardamom 5-6 pcs
Almonds 10-12 pcs, roughly ground
Pistachios 10-12 pcs, roughly ground

For the garnish:
Almonds 10-12 pcs, very finely chopped
Pistachios 10-12 pcs, very finely chopped

Heat the milk on slow fire. At first boil, add in the sugar & cardamom. At the second boil, slowly add the dessicated coconut and the roughly ground almonds and pistachios while stirring continuously, Keep stirring the mixture on the stove. After 4-5 hours, the mixture will become a dry lump. At this point, add the clarified butter, one spoonful at a time, and keep stirring, till the clarified butter is absorbed. Soon the lump changes color, acquiring a dark medium brown color. At this point, the clarified butter will start separating from the lump. Add the goondh and poppy seeds and switch off the stove.
Transfer the lump to a 10-inch diameter round baking dish of an appropriate size and press flat with the back of a large round spoon. Garnish with almonds and pistachios and cut the kheer ki faki into diamond shapes. Cool and serve.

The trick is to keep the fire low and to keep stirring. You don't need to stir constantly for five hours; stirring intermittently every few minutes will do.