Soak the rice and almonds separately, for 3-4 four hours.
Grind the rice and almonds in a grinder using very little water. This paste should be coarse and not smooth. You should feel the granules if you rub the paste in between your finger and thumb as shown in the picture.
Bring the milk to a boil in a heavy bottomed pot/patila. After it comes to a boil lower the heat add the saffron strands and let the milk reduce for 15 minutes. Keep stirring in between so that it doesn’t stick to the bottom.
Add the ground paste of rice and almonds, turn the flame to absolutely low and keep cooking till it becomes thick. It takes almost 25 minutes.
In the meanwhile you can chop the mangoes and make the mango puree.
Now add 4 tbsp of sugar. Adjust the quantity of sugar as per the sweetness of mangoes you are using. Cook for 3-4 minutes more.
Remove from heat and let the phirni cool completely.
Once absolutely cooled, add the mango pulp and mix.
Transfer the phirni to to small sakoras (small earthen bowls) or any other bowls that you have.
Refridgerate and let it set for 5-6 hours. Once set, garnish with chopped mangoes, chopped nuts, rose petals and silver leaf. Serve chilled.
