Wash and soak rice for an hour.

Drain the water and blend the rice in a blender to make a coarse powder.

Add very little water if required.

In a heavy bottom pan, heat the milk and let it boil for 5 minutes.

Now add rice and saffron to the milk.

Simmer the heat and cook till the milk is reduced to 1/2 and phirni has reached the desired consistency.

Add the sugar and rose water and boil for another 2 minutes till sugar has been dissolved.

Switch off the flame and let the phirni cool at room temperature.

Now pour them in earthen bowls.

Garnish with saffron strands and roasted almonds shavings.

Chill in the fridge for a few hours before serving.

Phirni is best tasted when serving chilled and in earthen bowls.