Blanch the almonds and cut them into slivers.

Add milk in a sauce pan on medium high flame and bring it to a brisk boil.

Once the milk has boiled, reduce the flame to medium-low, add in the saffron strands and cardamom.

Let the milk reduce to half its volume, stirring occasionally to prevent sticking.

Turn off the flame once the milk has reduced and thickened.

Add in the rose water, almond slivers, and the sweet boondi.

Serve the Boondi Ki Kheer hot or cold, according to your choice.