Method
Soak rice in water for 10 to 15 minutes and grind in a food blender.

Add cardamom to milk and boil. When it simmers, add ground rice in milk and cook on low heat and keep stirring the ladle (if not stirred, firni will burn from
bottom).

Grind almonds finely and add to firni.
When milk starts getting brownish and firni gets thick, add sugar.
When sugar is cooked and firni becomes dense, remove from stove and add 2 to 3 drops of kewra. Mix well, take out in large bowl and store aside for solidifying. Garnish with almonds, pistachios, crushed coconut and silver leaf.
When it is cool, store in refrigerator and enjoy chilled firni.