In a heavy bottom pan, add milk and boil. Add rice in boiling milk. Cook over slow flame until rice gets cooked and mashy. Keep stirring in between.
Add cardamom powder and sugar and stir in well. When sugar get completely dissolve add chopped nuts of your choice I used almond and pistachios. Turn off the flame and let it cool completely.
Now take chopped kiwis and grind in grinder make a smooth purée. Cook this purée adding 1/4 cup of sugar on low flame. Cook until row smell goes and purée becomes translucent.
Take this purée in bowl and cool it completely. Put the rice pudding and kiwi purée in fridge and chilled it for two three hours. Take them mix in a mixing bowl and garnish with dry fruits. Serve chilled.
