Heat the milk in a heavy bottomed sauce pan with continuous stirring till it is just reduced to 3/4 th the quantity.

Pre-soak the rice for few hours and drain it. Add this drained rice into the milk.

Let the rice cook completely in the milk, keep stirring so that the milk doesn't burn at the bottom.

Once the rice is cooked and the milk is reduced to half or more, then add the Jaggery, remove it from heat.

Stir it and let the jaggery dissolve, then put it back on heat, so that the kheer also gets thickened.

Finally add the cardamom powder and switch off the flame. Serve the kheer hot or cold as per preference.