Bring 1 ltr milk to boil and then simmer the flame.

Grind soaked rice with little water in a grinder to a coarse paste.

Add the rice paste to the milk, mix well and let it cook on low flame till the rice is cooked and milk has a thicker consistency.

Add in sugar.

Now add 1 tblspoon gulkand, few drops of kewra essence, pinch of colour if you wish.

Let it cool at room temperature.

Refrigerate for 5 hours. Serve.