Badam ki Phirni
1. Chop the almonds finely and keep them aside. Soak the rice for 15 minutes and grind it to make a paste using a little water. Boil the milk, and add sugar and cardamom powder to it. Once it boils, lower the heat and then add the almonds.
2. Cook it for two minutes and add the rice paste. Keep stirring it on a slow flame till the entire milk thickens. Remove it from the flame, add the gulabjal, and pour it into small containers. Refrigerate it for an hour, garnish with almond and pistachio, arrange silver varq, and serve chilled.