To begin with, soak the almonds overnight and slice these nuts on a clean chopping board and keep them aside until needed again. If you like the roasted taste, you can dry roast in a non-stick pan.

Keep a pressure cooker on medium flame and add milk in it. Allow the milk to come to a boil, then add rice in it followed by cardamon and sugar. Using a spatula, mix all the ingredients properly. If you want your kheer to be healthy you can replace sugar with sugar free or stevia

Cover the pressure cooker with a lid and allow the mixture to be cooked on medium flame for 10 to 12 minutes. Once done, do not immediately open the cooker rather allow the steam to first escape from the cooker.

After that open up the lid and reheat the milk mixture in the pressure cooker on high flame. Cook until a thick and creamy consistency is obtained. Serve fresh and hot! You can garnish this delectable recipe with chopped raisins, saffron strings, sliced almonds and nuts. Saffron adds a beautiful tint to this amazing recipe and adds on to the flavour.

For poori

Take flour,semolina,salt in a bowl.

Add water little by little while you mix the flour to resemble a crumbly mix.

Then carefully sprinkle water to gather

You can make it by either way,one is divide the dough into equal sized balls and then roll out into circles or if you want mini pooris,dust the surface and then roll the out the dough into big circle.

And then cut it out using small bowl so that you can get mini pooris.

Heat the oil and then drop the poori 

Fry it in medium flame.Oil should be enough to immerse the puri. Gently press the puri with the ladle when it tries to float on the top. This will make it puff well.

Turn over and cook the other side or til it become light golden colour.Mini pooris are ready to serve.