Method

• Wash the rich thoroughly and soak in water for 30 minutes to 1 hour. The grains will get longer & white.
• Drain the water and spread all the rice in a thin layer on a paper towel.
• Set aside till completely dry to touch. The best way would be to leave it overnight.
• Grind the dry rice till the rice becomes a fine powder.
• Dissolve rice powder in 4 tablespoon cold milk. Stir until well combined. If to thick then add a little more milk to make it thin because if you add the thick paste to hot milk it will become lumpy.
• Now pour milk in a large pot and bring to a boil on high flame, then reduce it to low to medium and cook for 20 to 25 minutes.
• Add the sugar, green cardamom powder mix well, make sure the sugar dissolves.
• Once the sugar dissolves then add the rice paste in the hot milk, keep stirring as it tends to stick to the bottom and burn.Cook it on low to medium heat for 5-7 minutes or until the milk thickened and creamy.
• Add rose water and heavy cream. Stir well.
• Remove from the fire and dish it out in a clay dish and garnish it with almonds and pistachios.
• Let it cool completely and set in a refrigerator for 4 hours or until chilled.
• Delicious Phirni is ready to serve.