It is a variation of the "Rice Kheer" and served in all functions especially in the summer season.
Since Kheer is normally served hot, I think the olden day cooks, created this variation so that it could be served cold during summer. I learnt this dessert from my grand mom.
Rice - 1/4 cup
Milk - 1/2 litre or 500 ml
Sugar powder or Castor Sugar - 1/2 cup
Green Cardamom - 4
Keora essence - 1 tsp ( Optional)
Almonds - blanched and roasted - 4
Pistachio - blanched and roasted - 4
Soak rice for 2 hrs and the drain it and dry till in a kitchen towel.
Now grind the rice to a smooth powder without adding any water.
Now in a heavy bottomed vessel, start boiling the milk on low heat.
Make sure to stir it so that no cream is formed on the top.
Once the milk comes to boil, add the rice powder and sugar and keep stirring for about 15 mins till the mixture begins to thicken.
Now add cardamom powder and the essence and mix well and switch off the heat.
Allow to cool.
Pour in desired cups or containers and garnish with the roasted almonds and pistachios.
Chill in refrigerator until ready to serve.