Wash the rice till clean and soak them for 1-hour.
In a 5-liter pressure cooker, heat the milk. Once it comes to a boil. Add the rice, green cardamom, and saffron (if adding saffron strands.) If adding essence, do not add now.
Cook this on high flame until one whistle. Simmer the flame and cook until one more whistle. Switch off the flame and let it sit till steam releases. Cook on a smaller burner.
Once the steam releases, mix the kheer. Add sugar and switch on the flame to simmer. Add Kesar/saffron essence and rose essence. ( If you added saffron in water earlier, you may omit the Kesar essence)
Mix well and just bring to one boil. Serve hot or cold garnish with chopped dried fruits and rose petals.