2 tbsp rice
2 cups milk
3 tbsp sugar
1 tsp green cardamom (crushed)
1/4th cup blanched almonds (sliced)
1/2 tsp Kewra essence
Soak rice in water for few hours. Drain water and grind rice into a smooth paste.
In a non-stick saucepan bring milk to a boil.
Over a moderately low heat add rice, sugar, Kewra essence and cardamom and stir constantly till milk turns thick.
Remove from heat and add almonds. Put in a serving bowl and chill.