Cut, peel and grate the apple.
Heat ghee in a pan. Add grated apples, 2-3 tbsp sugar, and cardamom powder. Mix very well. Stir often and cook till the apple turns soft and thick consistency. Turn off the flame.
Keep it ready.

Rinse the rice a couple of times in water and soak it for 10-15 minutes. Then drain the water and coarsely grind the rice (we require Rava/semolina-like consistency).. Take 1 tablespoon of warm milk in a small bowl and mix saffron strands in it. Set aside.

Further, heat 1 litre of whole milk in a Kadai. Keep the flame on low. When the milk begins boiling, add the ground rice. Mix and stir well. Keep on stirring often so that lumps do not form.
Also, scrape the sides often and add it to the simmering milk. The milk thickens gradually as the rice granules get cooked.

When the rice granules are almost cooked, add the remaining sugar and saffron influence milk. Cook phirni for a further 8-10 minutes until the rice is completely softened or until you get a creamy pudding-like consistency. Turn off the flame.

Now add cooked apple and mix very well.
Pour firni in serving bowls. And keep it in the refrigerator for 1-2 hours. You may also enjoy it hot as well.
For authentic traditional taste try to use earthen serving bowls.