Heat milk in a thick bottomed broad pan.

On a low to medium flame cook the ground rice in the milk. Don't cover the pan.

Slice the almonds.

When the rice is almost cooked, add the almonds and cardamom powder.

Stir and cook phirni for a further 5 - 6 minutes or more or till the firni thickens.

Pour the phirni in serving bowl. Garnish phirni with the chopped almonds.

Refrigerate the phirni and serve chill.