Bring the milk to a boil in a non-stick deep pan. Reduce the heat to low and continue to cook till the mixture reduces to half while stirring occasionally.
Meanwhile, finely puree the chikoo wedges in a mixer jar.

Similarly, grind the rice to a coarse mixture in a mixer jar. Transfer into the milk and continuously mix and cook till the rice is cooked completely
while stirring occasionally in between. Add sugar, mix and cook till the sugar melts and mixture thickens.

Add cashew nuts, almond, pistachio, cardamom powder, and mix well. Continue to cook for 2-3 minutes. Switch the heat off and allow to cool slightly.

Heat ghee in a non-stick pan. Add the ground chickoo and sauté for 1-2 minutes.
Add the chikoo mixture into the milk mixture and mix well.

Transfer into serving bowl, and cut the chikoo in small cube shape and garnish with Rose petals, blanched pistachios and almond slivers. (Garnish with your choice).