Pick wash and soak rice for 1 hours
Boil milk in a heavy bottomed pan and set aside
Drain and grind the rice coarsely
Broil saffron and set aside
Blanch pistachios peel and cut into slivers
Add the coarsely ground rice paste to the milk and cook stirring continuously so that there are no lumps and it does not burn or stick to the bottom of the pan
Add Sugar and mix
Add green cardamom powder saffron and mix
Add rose water
When the mixtures starts thickening take it off the flame
Pour into soaked Kasoras earthenware pots and keep them in the refrigerator to chill for 1 to 1 hours
Served chilled garnished with slivered pistachio nuts saffron and dried rose petals
