Heat the milk in a deep dish
Strain the rice and add some of the milk (approx 1/2 cup) from the dish and blend the rice coarsely (it should not be blended completely)
Add the rice mixture in the milk and keep stirring on low flame
Add the Cardamom powder and keep mixing it
Let it cook on low flame for 30-45 minutes or until the mixture thickens and starts to bubble (stirring from time to time so it doesn't stick to the base)
Add the condensed milk and sugar to the mixture and keep stirring
Check the sugar, you may add more sugar if you like it sweeter
Add the blended bread mixture and kewra and keep stirring
When the mixture thickens and is about to stick to the pan, switch off the flame
Immediately pour your Kheer into the Matka or any other dish
Let it cool for about 15 minutes , garnish with pistachios and almonds
Keep it in the fridge once its cooled and serve chilled