Heat the milk: In a large stockpot, stir together milk, sugar, milk powder, cardamom, vanilla, and salt. Set to medium heat, then bring to a boil, stirring frequently and scraping the sides (and bottom) of the pot. Reduce heat to low as you prepare the almonds.
Prepare the almonds: Set a medium dutch oven to medium heat. Add ghee, then stir in the almonds and let cook until they toast and turn a light golden-brown, about 1 to 2 minutes. Turn the heat off, and remove 1/2 of the almonds from the pan and set aside.
Cook the rice: On medium heat, add the rice, stirring to coat in the ghee. Pour 2 cups of the warmed milk into the pan, then let simmer for 10 minutes and scrape the sides of the pan every so often. Add the remaining milk, then simmer for another 10 to 20 minutes, stirring regularly, or until the rice is cooked through (it should be on the softer side, as opposed to al dente). At this point, the milk should be a pale beige color and thick enough to easily coat the back of a spoon.
Chill the rice and assemble the parfaits: Transfer the rice to a heatproof container and let cool for 30 minutes, then chill in the fridge for at least 3 hours before serving. To serve, layer spoonfuls of rice pudding and cherry almond skyr. Garnish with reserved toasted almonds and cherries.