If you are using disposable terracotta bowl, wash and soak it in water for few hours and then dry them up. Bring the fresh milk to boil. Add in the saffron and put of the flame and let it cool and let the saffron soak....In this way you will get a nice color and aroma of the saffron. Wash and soak the rice for at least for half and hour.

Soak the cashew also for an hour. Ground the sugar along with Cardamom seeds is that it easily melts when you add.

Drain the rice water and grind the rice with little cooled saffron milk, rest of the milk again you heat and bring to a boil and let it simmer and reduce and thicken up. Grind the cashew also along with rose water.

Once the milk reduces by 40 %, lower the flame... add in the rice and milk paste, stir simultaneously with the spatula so that no lumps form. Cook for another 5-10 minutes and then add the cashew paste and cook for another 5-10 minutes....stirring continuously....it will thicken more, add in the sugar it will thin down a bit as the sugar melts cook for another 5-10 minutes till it thickens back again. Put off the flame.

Now take the terracotta bowls and put the firni in it and level it with the help of a palette knife or regular straight kitchen knife. Let it cool and then refrigerate till it. The best is to prepare this scrumptious dessert one day in advance. Before serving, garnish with edible silver leaf and crushed pistachios and serve chilled.