Make a paste of rice in a blender. Mix them in ½ cup cold milk.

Boil the remaining milk with saffron strands in a heavy bottomed vessel. Simmer it for 10-15 minutes.

After 15 minutes, slowly add the ground rice milk mixture and keep on stirring till it blends well into the milk and it starts to thicken.

Keep on stirring so that the bottom does not burn. Cook on low flame for 10-15 minutes and keep stirring.

Add cardamom powder, saffron and sugar and continue to stir till the sugar dissolves and it forms a nice creamy mixture with no lumps.

Turn off the flame. Add chopped almonds and pistachios. (keep aside some for garnishing)

Remove to another bowl and chill until serving time.

Take a serving platter, place chopped fruits at the bottom and pour chilled phirni over it. Garnish it with sliced pistachios, almond and rose petals.