Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once soaked for around 20 minutes, drain the rice using a colander and set aside.

Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also add 3-4 crushed green cardamom pods toss the rice for few minutes a then take them out let them cool and then grind to become fine powder

Let the milk come to a boil, this will take around 12 -15 minutes. Stir in between so that milk doesn’t stuck to the bottom of the pan.

Once the milk has come to a boil, lower the heat to low and add rice in it stir continuously for about 10 minutes then let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so.
The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked.

Now add sugar in it and again cook for about 10-15 minutes

Add rose water in it for aroma and let the flame off pour the kheer in a serving bowl preferably the clay pot plates called sakorian sprinkle nuts and place the silver films on top served chilled with piping hot paratha or shermal it's a heavenly delicious combo