Blend the soaked and peeled almonds into a smooth paste using a little milk. Set aside.

Heat the milk in a heavy-bottomed pan over medium heat until it comes to a gentle boil. Stir frequently to prevent it from sticking to the pan.

Add the coarsely ground rice to the boiling milk and simmer on low heat, stirring continuously, until the rice is cooked and the mixture begins to thicken.

Stir in the almond paste, ensuring it blends smoothly into the milk. Let it cook for 5–7 minutes, stirring frequently.

Add the sugar and cardamom powder, stirring until the sugar dissolves completely.

Mix in the saffron-infused milk and continue to cook for 2–3 minutes until the kheer develops a lovely aroma and rich colour.

If using, add the rose water and stir well. Remove from heat.

Allow the kheer to cool slightly, then garnish with slivered pistachios before serving.