In a blender add paan leaves, gulkand, milk and blend well into thick puree.
In a bowl add flour, sugar, melted butter, almonds, rose syrup and mix well to form crumbs.
Shift them onto baking tray and bake at 200 C for 10-15 minutes. Set aside.
In a bowl add soaked rice and break them by pressing in hands.
In a pot heat milk and bring it to boil. Add rice and cook until rice is fully done and kheer is thick in consistency.
Add paan puree and give it a good mix. Add sugar and cook for 30 minutes over low flame. Your kheer is ready.
Dish it out in a bowl, garnish it with crumbs and rose syrup and serve.