Phirni

Instructions

1. Prepare the rice
   Drain the soaked rice and grind it in a blender until it forms a coarse paste. Do not add water while grinding. Set aside.
2. Heat the milk
   In a heavy-bottomed pan, bring the milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom. Once it comes to a boil, reduce heat to low.
3. Cook the rice mixture
   Add the ground rice paste to the milk, stirring continuously to prevent lumps from forming. Cook the mixture on low heat for about 20-25 minutes, stirring frequently until it thickens to a custard-like consistency.
4. Add flavorings
   Add sugar, ground cardamom, and saffron milk to the mixture. Stir well and cook for another 5 minutes until the sugar dissolves completely and the mixture thickens further.
5. Add final touches
   Remove from heat and stir in half of the sliced almonds, pistachios, and rose water if using. Mix well to combine all the flavors.
6. Serve or chill
   Pour the phirni into individual serving bowls or traditional clay pots (kulhads) for an authentic touch. Sprinkle with the remaining nuts, cinnamon, and dried rose petals. Allow to cool to room temperature before refrigerating for at least 2 hours to set properly.