Soak rice for 3 hours, dry in air, grind till granulated but not powdered.
In a pan roast granulated rice, when a pleasant smell comes, turn off the stove. When rice temperature is down, add milk slowly. Again turn on the stove and continue mixing it with the help of a spoon.
In another mixing bowl add milkmaid, cashew nut and almond powder, mix well. Now pour this mixture in rice and milk mixture and mix well.
After 2-3 minutes, add sugar and mix. When it reduces to half of its original quantity turn off the stove and add cardamom powder and pour this mixture in a clay pot to set.
When temperature is low, add rose water or kewra essence, saffron flakes and a few chopped almonds over it and let it cool.
Serve chilled for best taste.