Wash and soak rice for 20 to 30 minutes.

Drain water completely and spread rice on a kitchen towel to dry. You can also pat rice grains with kitchen towel to wipe it dry.

Add rice in a blender to make a coarse powder.

In a heavy bottom pan, add 1 litre full fat cream milk.

Let the milk come to a boil , add ghee and saffron strands.

Now keep on simmer, let milk reduces to ¾ litre. This step is optional but it adds more creaminess and taste to the final dish.

Now add the rice powder and sugar.

Simmer the heat and cook till rice is well cooked.

Keep stirring milk at regular intervals. Cook until phirni thickens slightly and reaches the desired consistency.

Keep in mind that it will further thicken on cooling.

Switch off the heat, add cardamom powder, nuts and rose petals.

Let the phirni cool down. Now Add mango puree and mix well.

Transfer the phirni in earthen bowls.(or regular if not available). Cover top with aluminium or cling wrap.

Chill for a 3- 4 hours before serving.

Garnish with slivered almonds, pistachios , rose petals , tiny mango bits and serve.