1. Bring 4 cups milk to boil in deep non-stick pan. reduce the heat to low and simmer for 5-7 minutes, stirring occasionally.
2. Add 2 tbsp soaked kolam rice and mix. cook till the mixture comes to a boil. reduce the heat and cook on low heat for 20-25 minutes or till the rice is cooked completely.
3. Add 1/2 cup sugar, 2 tbsp slivered pistachios, 2 tbsp slivered almonds, 2 tbsp charoli and 1/2 tsp green cardamom powder and mix. cook further for 10-15 minutes on low heat, mixing in between. take the pan off the heat.
4. Transfer into serving bowls and serve.