In a large pan, boil 1 liter milk.
Now add 4 tbsp ground rice, 1 cup khoya and 1 tsp ground green cardamoms.
Cook over a low flame stirring at regular intervals.
In the meantime, dissolve 1 tbsp vanilla custard powder in ½ cup milk.
When the milk starts to thicken, add the custard powder paste stirring continuously until the milk thickens.
Turn the flame off.
Take 8 small earthen bowls. Add the prepared kheer into each bowl.
Garnish with cham cham, silver paper and slivered almonds and pistachios.