Wash and soak rice in water for 20 minutes
Drain the water and grind with few tbsp of water and make a coarse paste.
In a heavy bottom deep pan add the milk and let it come to a boil and then simmer the flame and let it cook for 15 minutes.
Now add the rice paste in it and mix well.
Cook again for at least 15 -20 minutes so the rice get cooked completely, keep stirring in between else it may stick at the bottom of the pan.
Now add sugar and saffron mix and cook for 10 minutes.
Now switch off the heat and let the phirni cool down completely.
Peel and hop mangoes and grind in a blender to make into a smooth pulp
When phirni cool down completely then add the mango pulp and cardamom powder and mix it well.
Keep refrigerated for few hours before serving.
Garnish --Add few chopped mango pieces, some sliced pistachio ,dried rose petals or almond slices on top to garnish.
Serving suggestion- Serve chilled in small earthern bowls for the authentic touch.