Directions

1. 1

   Rinse the basmati rice thoroughly under cold water until the water runs clear, then drain well.

2. 2

   In a heavy-bottomed pot, bring 2 cups of water to a boil. Add the rinsed rice and cook uncovered, stirring occasionally, until the rice is very soft and begins to break down, about 15-20 minutes. The mixture should resemble a thick paste.

3. 3

   Pour the cooked rice into a fine-mesh strainer or cheesecloth and press gently to extract as much liquid as possible. Set aside the drained rice pulp.

4. 4

   In a large saucepan, bring the full cream milk to a gentle simmer over medium heat, stirring frequently to prevent sticking at the bottom.

5. 5

   Add the drained rice pulp to the simmering milk, stirring constantly to combine thoroughly and prevent lumps from forming.

6. 6

   Reduce the heat to medium-low and continue to cook, stirring frequently, until the mixture thickens and coats the back of a spoon, approximately 8-10 minutes.

7. 7

   Add the sugar to the mixture and stir until completely dissolved. Continue cooking for another 2-3 minutes while stirring.

8. 8

   Remove from heat and stir in the cardamom powder and saffron strands, mixing well to distribute the flavors evenly.

9. 9

   Pour the phirni into individual serving dishes or bowls and allow to cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled.

10. 10

    Just before serving, garnish each bowl with chopped almonds and pistachios, dividing them evenly among the servings.