Soak the rice for 30–40 mins. Cook the rice in pressure cooker first.
Pour in the milk and on a medium flame, allow the kheer to cook for 2 hours. Keep stirring occasionally to prevent it sticking at the bottom of the pressure cooker.
Once the kheer is a little thick, add in the sugar and crushed cardamom. Cook for another 30– 45 mins.
Once the kheer is ready as per your desired consistency, allow it cool a little. Once cooled, keep this kheer in the fridge.
Puree the mangoes and keep it in the fridge as well.
Crush the biscuits.Take pudding glasses and put these crushed biscuits at the bottom of the glass. Top it with a layer of cold kheer, then a layer of mango pureee, once again repeat this process.
Garnish with sliced almonds and a slice of mango. Serve cold for best taste.