Phirni

Grinding the rice:

• First of all, you need to rinse the rice in water a number of times.
• Drain the water and let it dry by spreading it on a tray or plate. 
• Once done, take the dried-out rice grains and put them in a grinder to grind till the consistency is somewhat like a semi-fine powder.
• Set the ground rice aside.

Blanching the almonds and pistachios: 

• Take a bowl and put some hot, boiling water in it.
• Then, add the nuts and cover the bowl.
• Blanch for about 30 minutes, and once done, drain the water.
• Now, when the almonds and pistachios are warm, peel and chop them.
• Reserve a few almond and pistachio slices for garnish.

Making Phirni: 

• Take a pan, heat the milk.
• Once it is warm, take 1 Tbsp. milk in a small bowl.
• Add the saffron strands to this warm milk in the bowl and keep aside.
• Now, in the pan, let the milk boil.
• When it starts boiling, lessen the heat and then add the ground rice. 
• Keep stirring and add the jaggery powder.
• Let it cook and do not cover the pan.
• Make sure to keep stirring at intervals so that there are no lumps.
• At the same time, take a mortar-pestle and powder the cardamoms in it. 
• Make sure to discard the cardamom peels.
• On the other hand, when the rice is almost cooked, add the almonds, pistachios, powdered cardamom, and saffron-infused milk to it.
• Keep stirring and let it all cook till rice granules are softened and cooked thoroughly.
• Finally, add rose water once the Phirni is done.
• Now pour the Phirni in serving bowls and garnish using the remaining chopped almonds and pistachios.
• Then, cover the bowls tightly with a lid or firmly secure them using aluminium foil.
• Once the Phirni cools down to room temperature, refrigerate it for about 4 hours or more.
• Now you can serve this delicious dessert once it has completely chilled.