Boil milk in a deep pan. Meanwhile drain and grind rice to a coarse paste with a little water.
Chop about 10 strawberries and make puree and the remaining, cut into halves to be used for garnishing.
Gradually add the rice paste to the milk and cook, stirring continuously on low heat, for 3-4 minutes or till the mixture thickens.
Add sugar and essence and continue to cook stirring continuously, till well blended.
Transfer the phirni into a bowl and set aside to cool down to room temperature.
Add pureed strawberries and mix well.
Pour into serving bowls or glasses, garnish with pistachios or pomegranate kernels and strawberry halves.
Place in the refrigerator to chill.
Prepare strawberry jelly as per the instruction on the pack.
Place jelly crystals in a bowl, add hot water and keep stirring, till crystals dissolve.
Keep aside for 20 minutes, then keep in refrigerator for an hour.
The jelly will thicken in about an hour.
Now for assembling Take a chilled stem glass.
Add 1 teaspoon of the prepared jelly to the glass.
Then add 2 tablespoons of the chilled strawberry rice firni.
Then add a layer of gulab jamuns which are cut into halves.
Again add the chilled rice pudding.
Now top with a big chunk of strawberry jelly.
Finally garnish with chopped pistachios and colorful sprinklers and silver balls.
Serve chilled to your loved ones .Enjoy endlessly.
