In a blender jar crush 1.25 cups of peas to a coarse paste, and rest of .25 cup to a fine paste and keep it aside.
Heat up 1 tablespoon ghee in a thick bottomed pan and saute the coarse green peas paste.
Now add the milk, mix well and allow it to simmer for 30 minutes on very slow heat, stirring it up occasionally.
Add fine paste of green peas.
Finally, In a bowl mix 100ml of mother dairy cream and cornflour, and add it to the simmering matar ki kheer.
Cook for 5 more minutes, add sugar, raisins, crushed green cardamom, 10 saffron strands and mix well.
Remove from heat and garnish with sliced pistachio and almonds and remains strands of saffron.
Enjoy the matar ki malaidar kheer hot or cold as per your preference!