Wash and soak rice for an hour at first. After an hour, drain and spread it under the fan and allow it to dry partially for one more hour at least.

Grind it to a fine powder. Bring milk to a rolling boil on a high heat. After it boils rapidly, lower the heat and allow it to simmer.

Add crushed cardamom pods too. In a pan, heat ghee and roast the powdered rice on a low heat.

Roast it until a lovely aroma emanates in the kitchen. Add this roasted powdered rice to the simmering milk collected in a small bowl and mix well until lump-free.

Add this well mixed rice to the simmering milk in the cooking pot along with sugar.

Mix well and allow to simmer on medium high heat by continuously stirring it until it reaches your desired consistency.

After 20 minutes of stirring and thickening of the kheer, add well beaten fresh cream. Mix well and garnish with slivered almonds and pistachios.