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Wash the rice in 2-3 changes of water.
Drain and keep aside.
Now pour the fresh milk into a large pot.
Bring to a boil.
Cook on slow fire for 10-15 minutes, stirring occasionally.
Bring to a boil twice again.
Lower flame and check if the rice is soft.
Stir in cardamom powder.
Add the milkmaid (make sure that the flame is low).
Cook for another 5-7 minutes, stirring constantly.
Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
Remove from flame.
Transfer kheer into a large serving bowl.
Garnish with chopped nuts.
Do NOT cover the bowl.
Allow the kheer to cool down to room temperature.
Serve cold, or rather, like mom says,"Dig in"!