Gulkand ki kheer

Thanks Sunil for this recipe!
Gulkand is sweet preserve of rose petals!
This is a quick and easy kheer recipe added with the flavour and sweetness of gulkand.
The original recipe is very sweet and has sweet pan leaves in it,but I have not added it in my recipe.If you like the flavour of pan,add few chopped sweet pan leaves with gulkand and then add it to kheer.

Ingredients:
Full cream milk-1/2 litre,
Condense milk-1/3 cup-(sweetness is up to you- I have used  little less then 1/3 cup,
Boiled cooked basmati rice-1/2 cup,
Pistachio-7 or 1 tbsp- cut into long slivers,
Almonds-7 or 1 tbsp-cut into long slivers,
Cold milk-1/2 cup to 1/4 cup,
Gulkand- 3 tbsp-( used 2 tbsp ),
Sweet pan leaves-2-chopped,
White cardamom pwd-1/2 tsp.

Method:
Take a heavy bottom pan and add 1/2 litre of milk.
Let the milk come to boil.
 Lower the heat and add 1/3 cup of condense milk or little less(adjust sweetness according to your taste).

Stir the milk and then add the cooked rice.

Keep stirring it continuously so that it does not stick at the bottom.

After 15 to 20 minutes,the kheer will thicken.
As kheer thickens add the chopped pistachio and almonds.

Mix and close gas.
Mix 2 or 3 tbsp of gulkand(according to sweetness)with 1/4 cup or 1/2 cup of milk.
Add the chopped pan leaves to the gulkand mixture.

Pour and mix the gulkand mixture to the kheer.
Sprinkle cardamom pwd.

Mix and let it cool.

Keep in the fridge to cool for few hours or enjoy the gulkand kheer  right away.

Serves 4 to 5