• Rinse the rice couple of times and soak it in water for about 15 minutes.
• After soaking the rice, drain the water and spread the rice on a tray lined with a paper towel or clean kitchen towel. Allow the rice to become dry completely.
• Once dry, transfer the rice to the grinder or blender jar and grind it into a coarse powder. Do not grind into a fine powder; the coarse texture should resemble semolina.
• Add milk and saffron strands to a heavy-bottomed pan. Heat the milk and bring it to a boil.
• Once the milk starts boiling, reduce the heat to low and continue simmering the milk for about 10-12 minutes, stirring frequently.
• Add ground rice and stir continuously to avoid any lump formation. Continue cooking on low heat until the rice is soft, cooked thoroughly, and Phirni becomes thick and creamy.
• Once Phirni is thick and the rice is cooked, add sugar, cardamom powder, and chopped nuts.
• Stir well and once the sugar is dissolved, taste the Phirni and add more sugar if required. Continue cooking the Phirni for 5-6 minutes or until you get a creamy pudding-like consistency.
• Finally, add rose or kewra extract if you want, stir well, and turn off the heat.
• Let the Phirni cool down for some time, and then transfer it to the serving bowls. Next, place the serving bowls in the fridge for at least 4 hours.
• Seve the chilled Phirni garnished with chopped nuts and saffron.

Serving and Storing Suggestions

• Phirni is best served chilled. I like to keep it in the fridge overnight, but if you want to serve it the same day, let it cool in the refrigerator for at least 2-4 hours.
• Traditionally, Phirni is served in earthen pots. So if you have earthen pots, let the Phirni chill into them.
• Phirni will keep in the refrigerator for 3-4 days.