Firstly, drain the water from the soaked rice. Completely dry the rice on a kitchen towel. Coarsely ground into powder and keep aside.

Heat the wok, add 1 tsp ghee. Add cinnemon stick. Now add the milk and keep for boiling. Once the milk is boiled, lower the flame, add rice and continue stirring.

Once the rice is cooked. Add cardamom powder, almonds, pistachio, cashew nuts, condensed milk and keep stiring occassionally in low flame. In a small bowl milk 2 tsp milk with saffron strands and keep for 2-3 minutes, add this mixture into the firni. If you don't have saffron strands available, mix 2 tsp milk with pinch of orange food colour and add this mixture into the firni.

Once the firni's consistency become thick, switch of the flame. Transfer to a serving bowl, garnish with chopped pistachio. Taste will be enhanced if served once chilled.