Wash the rice well and soak for half an hour in enough water to cover it fully and partially cook the rice.
Boil the milk, in a heavy bootom pot. When the milk comes to a boil, add the rice and simmer. Stir to insure that the milk does not stick to the bottom.
Cook till the rice is cooked and the milk thickens and reduces to half its original volume.
Add the rose water and Ajika sugar and cook for 5 more minutes.
Turn off the fire and add the saffron. Stir well. (the kheer may be blended for a smooth consistency)
Allow the kheer to cool, then chill.
Serve cold garnished with pistachio, saffron and rose petals..