Traditional rice kheer layered with mini gulab jamuns and gold leaf.
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Coarsely grind the soaked basmati rice into a grainy paste; do not turn it into a smooth flour.
Bring the whole milk to a boil in a heavy-bottomed pan, then reduce heat and simmer until it reduces by one-fourth of its original volume.
Add the ground rice to the milk and cook on low heat, stirring constantly to prevent lumps and sticking, until the rice is completely soft and the mixture thickens.
Stir in the sugar and saffron-infused milk, continuing to cook for another 5-7 minutes until the sugar dissolves and the pudding reaches a creamy consistency.
Add the cardamom powder and rose water, then remove from heat and let the kheer cool to room temperature before chilling in the refrigerator.
To assemble, place two mini gulab jamuns at the bottom of a crystal serving glass and pour a layer of chilled saffron kheer over them.
Add another layer of mini jamuns in the center and top with more kheer, smoothing the surface with a spatula.
Garnish with slivered nuts, chironji, and carefully apply the edible gold leaf on top for a royal finish.
