Method:

Bring the milk to boil, blend the rice with 1/2 cup water and add to the boiling milk while stirring continuously to avoid lumps. Now add sugar, comelle, cardamom powder, sabudana and let it cook on a low flame until sugar dissolves and the kheer starts to thicken. Keep stirring in between to avoid letting it stick to the bottom of the pot. Lastly, add nuts and pour into a serving dish. Allow to cool completely before keeping it in the fridge.