Soak 6 – 7 pistachios in 1/2 cup of water for 20 minutes. Then peel and slice them. Keep it aside.
Grind cooked rice in a grinder with 1 cup of milk. Don’t over process the rice else it will become mushy and lose it's texture.

Put ground rice and milk mixture in a non-stick deep pan. Put remaining 1 cup of milk into the mixture as well.
Once it starts boiling add sugar and cooks for 10 minutes on low flame until phirni thickens.
Now add rooh afza, gulkand and cook for 5 minutes on low flame.

Finally, add cardamom powder and mix it well.
Transfer phirni into a bowl. Garnished with roasted sunflower seeds, sliced pistachios, fennel, mint flavored fennel, and gulkand.

Allow it to cool down to room temperature and then keep it in the refrigerator. Serve chilled.

Tips:

Don’t over process the rice else it will become mushy and lose it's texture.
Adjust sugar according to your taste.