Wash the rice properly and dry it completely then in a dry mixer grinder we have to semi grind the rice.

Heat milk in a thick bottom vessel and boil until it becomes thick. Heat of the flame should be medium to low.

Add saffron it will start discharging colour after few minutes and keep stirring the milk so that it doesn't gets burnt at the bottom.

Now add rice and cook until it gets boiled but stir continuously so that any lump doesn't form.

When rice is fully cooked now add cardamom and after few minutes add sugar and salt, mix it well but keep stirring. Salt will balance the taste.

Keep cooking until the phirni reaches it's right consistency. It's texture should be neither too thick or too thin. For checking right texture with the help of a spoon draw line in the middle of the vessel if the base is easily visible then we can understand it's perfect.