Start by washing and soaking kheer rice for atleast 30 minutes.
Next wash the rice again and coarsely grind it.

Next take a heavy bottom pan. Pour full fat milk and boil it in slow heat. Next add milk powder and mix well.
Go for occasional stirrings for making rabdi.
Side by side in a heavy pan/ vessel, take the grinded kheer rice. Add salt.
Add 300 ml milk. Now in slow heat cook the rice till it softened and mushy. If needed add some water.
Go for occasional mixing and stirrings.

Now in the process of making rabdi, whenever malai is formed scrape and add into the milk. Add kesar strands. Continue boiling the milk till it becomes almost half the volume.
Next add the required amount of sugar. Mix and let it dissolve.
Add ghee and almond slivers.

So one side rabdi is ready ready and the other side kheer rice is also cooked.
Now add the cooked rice into the rabdi and mix. Check consistency. Add little water/ milk for that perfect consistency. Kheer tends to thicken upon cooling so adjust accordingly.
Let it be on slow heat for 10 minutes so that the flavours combine well with each other.
Finally add some cardamom essence.
Mix.
And... it's ready!!

Let the kheer come to room temperature. Give a gentle mix and transfer into a vessel. Garnish with dry fruits and then you can serve and enjoy!!