Start by boiling 500 ml milk in slow heat.
Side by side in a grinder jar take soaked rice, grind it coarsely.
As milk becomes hot or comes to a boil, add the raw rice.
Add salt. Give a mix.
Now let the rice get cooked in milk in slow heat. Give occasional stirrings and mixing.

Now in a grinder jar, take pieces of mango. Add sugar and green cardamoms.
Grind to make a puree. Gradually add 100 ml of milk and make a smooth mango puree.
Now place a pan in slow heat, put the prepared mango puree into it. Cook it till rawness of mango is lost. When the sugar in the puree is nicely dissolved, add few drops of mango essence. Give a nice mix.
The mango puree must become nicely thick and aromatic.

Next look at the rice in the milk. It must have got cooked. Add more 400 ml of milk. Give a nice mix. Let all get cooked together.
Now add milk powder. Give a nice mix. Cook the kheer, till the perfect consistency. Kheer becomes thicker when it cools down so adjust accordingly.

Let it be on slow heat for some more time. Give occasional stirrings.
Now into the Kheer add cashewnuts and almonds. Mix all well.
Now switch the flame off.
Let this kheer cool down a bit.

Now when kheer is warm enough, add the prepared warm mango puree. Give a nice mix. The sweetness of the mango puree gets nicely combined with the kheer.
The colour becomes alluring and the aroma, is inviting 👌

As the mango kheer cools down, it's time for transferring it into a serving dish.
After transferring, garnish with chopped almonds and sliced mango.