Soak Rice overnight or for 12 hours in water, Drain all water, and spread the soaked Rice for 10 or 15 minutes, on a dry cloth.

Crush the soaked, softened rice by rubbing between hands or grinding on a sil batta. Keep aside in a plate.

In a pan, pour milk and bring it to a boil. Add the grounded rice and keep on stirring with a ladle, till it is cooked into a thick, homogenous pudding.

Add sugar. Stir and cook for another five minutes.Pour it into small glasses or into clay plates or cups as it imparts a special flavour to the Phirni.

Decorate each bowl or plate or cup, with silver leaves and few strands of Kesar and kishmish. Serve cold.