Drain the rice and spread it out on a dish cloth and leave it to air dry (mine took almost 4 hours). When completely dry, put it in a mixer jar and pulse it 2-3 times until you get a coarse powder
In the sauce pan (at this point the heat is switched off) mix together the ground rice, milk and sugar. Now set it on your stove top and cook over medium heat
When it comes to a boil, reduce the flame, stir through and keep cooking. After the first boil, add the saffron strands
Keep stirring (so that it doesn't stick to the bottom) and cook the milk and rice mixture until it reduces to half it's initial quantity. When done add the cardamom powder, mix in and turn off the heat
Pour into your shikoras (earthenware bowls) or glass bowls and let the phirni cool down to room temperature
Then place a small sheet of cling wrap over each bowl and let it set and chill in the refrigerator overnight or for at least 4-5 hours
Garnish with the nuts, rose petals and saffron strands and serve your creamy and delicious saffron and cardamom phirni chilled. Enjoy!
