Soak saffron in 2 tbsp warm milk for half an hour.

Heat ghee in a small pan and roast the rava fir 2-5 minutes or until they turn light golden in colour.

Heat milk in a thick bottomed pan when it starts boiling, put the flame low and slowly add the rice-carrot mixture and sugar and stir continuously until it forms a thick mixture.

It takes approximately 8-10 mins.This step is most critical as you might end up with lumpy solution if you don't stir it continuously. you end up having lumps.

Add saffron milk,cardamom powder, chopped pistachios and almonds and mix well. When the mixture is thick and creamy turn off the flame.

Pour the mixture into the dessert bowl or earthen pot and garnish as per your taste and availability.

Allow them to cool and keep in refrigerator for 2-3 hrs and serve chilled. Phirni can be eaten warm, but the chilled one tastes better.