In a pan, cook fresh milk, sugar and crushed green cardamom.
When the milk begins to thicken, add boiled rice. Stir continuously.
When the kheer starts to thicken, add the sliced almonds and pistachios.
Dish out kheer in a bowl and refrigerate for a while.
In the end, add whole dried milk and condensed milk and garnish with pistachios.
The kheer is ready to be served.