Preparation of Rice: Properly wash basmati rice until it become clean and soak overnight to soften the rice grain.
After soaking, fully drain the water and let it dry at room temperature. As the rice dried then coarsely ground using the grinder.
Preparation of Saffron milk: add saffron strands in a cup of lukewarm milk and let it dissolve for 5 to 10 minutes.
Phirni Cooking: In a pan, add milk and let it boil. Now add soaked rice in boiling milk and quickly stir to avoid lumps formation.
Continuously stir the pan on low heat until the rice becomes soft and fluffy and makes a thick creamy texture.
Then add saffron milk, sugar, cracked cardamom seeds or powder, khoya, and rose water. Give it a good mix to make a homogenous texture.
Cook on low heat and monitor the thickness of phirni, if it seems semi thick then remove from heat and quickly pour in the bowl to maintain a smooth texture.
Garnish with pistachios and almonds! As the phirni comes at room temperature then keep in the refrigerator to get chilled bowls right before serving.