Wash and soak the rice for 20 minutes. Drain the water, grind with blanched almonds coarsely and keep aside. Soak the saffron threads in 2 tsp milk.
Now take a heavy bottom pan, add milk and boil it on a medium flame for 5-6 minutes. Now add ground rice. Stir continuously on low flame.
Add powdered sugar in it. Keep on stirring so that the lumps are not formed. Add cardamom powder and saffron in it.
Cook till the milk is reduced to 1/2. Keep stirring continuously. Keep in mind that phirni will again thicken on cooling.
Turn off the flame. Pour in earthen cups. Garnish with almonds and saffron.allow it to cool. Refrigerate it for an hour. Serve chilled. I also added some mango pieces.
