1 kg full cream milk
6-8 boondi laddoos at room temperature
seeds of 4 green cardamoms (elaichi) – crushed to a powder
15 almonds (badam) – cut into thin slices and toasted
10-12 pistachios (pista) – blanched and sliced
kesar – soaked in 1 tsp warm water
refrigerate in a bowl till serving time
½ cup fresh pomegranate
8-10 grapes – chopped and deseeded
Boil 1 kg milk and let it simmer for about 30 minutes till it is reduced to almost half the quantity. Add chhoti illaichi and keep in the refrigerator to chill.
At serving time, crumble 6-8 boondi laddoos and add to the milk to get the desired consistency of the kheer.
Add half of the toasted almonds.
Spread fruits at the bottom of a dish. Pour the boondi kheer on it. Decorate with varak, blanched pistas and almonds. Dot with kesar. Sprinkle the anar on top. Serve.
Note- Do not add refrigerated laddoos. Warm in a microwave if kept in the fridge.