Wash the rice and drain the excess water. Then make a rough, grainy paste by running the ingredients in a grinder.

In the meantime, finely chop the almonds, pistachios and cashews and keep aside. Then take a saucepan, add milk and heat it on medium flame. Bring the milk to a boil. Then, add rice and allow it to cook on low flame, till the milk is reduced to half and the rice is completely cooked.

Grate the khoya and add it to the rice and milk. Once it is completely dissolved, add sugar and cook for another 5-7 minutes. Keep stirring continuously or your phirni will stick to the bottom. Add the finely chopped nuts and the raisins. Reserve a little for garnishing.

Once the phirni acquires a pinkish hue, add the cardamom powder and remove from fire. Mix well and pour in earthen cups. Garnish with nuts and allow it to cool. Ideally you should refrigerate it for a few hours. Serve chilled.