- Take a heavy bottom pan and add milk.
- Bring it to boil and add rice powder to it. Keep cooking by stirring it between.
- Blend the almonds in a mixer and add to the kheer.
- Cook till rice is done or till the mixture reduces to half.
- Add sugar or jaggery as per preference and cook for more 10 mins.
- Add cardamom powder and mix.
- Turn off the flame and add rose essence.
- Let it cool and put in to the serving bowls.
- Top it up with grated almond. Refrigerate and serve chilled.
