Wash and soak basmati rice in water for 30 minutes till it turns soft.
Grind along with 1/4 th cup water or milk to a coarse grainy paste and keep aside.
Boil milk in a deep wide non-stick cooking pan over medium heat.
Simmer and cook till milk has thickened and reduced to half of it's original quantity.
Add coarsely grounded basmati rice paste and stir well.
Add cardamom powder, saffron and sugar.
Combine well and keep stirring till rice has cooked well, keep stirring to avoid the formation of lumps.
Add dried nuts, cook for a few minutes.
Switch off the flame and let it cool down to room temperature
Add the mango purée and combine well till well incorporated.
Pour into dessert bowls or short glasses and chill in the refrigerator for an hour.
Garnish with mango chunks, chopped pistachios and saffron strands and serve chilled.
