PREPARATION

1. In a mixing bowl, add  grams rice and 300 milliliters water.
2. Soak for 15 minutes. Keep aside.
3. In another bowl, add 50 milliliters warm almond milk, 1/4 teaspoon saffron and mix well.
4. Soak for 20 minutes.
5. Keep aside.
6. In a pan, add 2 teaspoons chopped almond, 2 teaspoons cashew, 2 teaspoon pistachio and dry roast all the nuts well.
7. In a wok, add 1 litre almond milk and bring it to boil while stirring continuously.
8. Now, add soaked rice and mix it well.
9. Then, add soaked saffron milk and give it a nice stir.
10. Now, add 50 grams sugar, roasted nuts and mix it well.
11. Add, 1/4 teaspoon green cardamom powder and give it a nice stir.
12. Cook for 3-4 minutes on moderate heat.
13. Remove the wok from heat.
14. Cool for 30 minutes.
15. Refrigerate for 1 hour.
16. Add the vegan almond kheer in a serving dish.
17. Garnish with pistachios and almonds.
18. Serve cold.