Wash and clean rice to remove dirt and extra starch. Soak it for half an hour. If gobind bhog rice is not available any flavourful rice can be used. After half an hour ground it to a smooth paste.
Soak almond for half an hour. Then remove the brown cover of the almond and again soak for some time. Then make a smooth paste.
Heat milk in a heavy buttom pan. Once the milk is boiled bring out 1\2cup of milk and add saffron to it and let it soak for further use. Let the milk boil and reduce. Again bring out another 1 cup of milk and mix with rice paste.
Add this rice milk paste to the boiling milk and let it cook.
The rice will cook in the milk and it will turn creamy and the texture will be bit thick. Then add sugar and cardamom powder to it. Again let it cook.
After 5 to 6 mins add almond paste to the milk and cook again. After again 5 to 6 mins add saffron soaked in milk and cook for a couple of mins. Then switch off the gas.
Then transfer the Phirni to individual bowls and allow it to cool down. Then garnish with sliced almonds, pistachios and saffron and keep in the fridge. Serve chilled to your guest. I don't have earthern pot so I served in glass bowl.
