Soak rice fir 10 minutes and grind into a smooth paste

Soak saffron strands in 1/2 cup milk

Boil remaining milk on low flame and add grinded rice

Stir occasionally until it thickens

Add strain milk and mix well

Add sugar and rose water

Stir continuously for 5 minutes and switch off the flame

Let it cool on room temperature

Keep aside few dryfruits for garnishing and mix remaining in phirni

Keep in fridge

Take out in serving bowl and garnish with dryfruits

Serve chilled.