Rinse rice in water and spread in a plate... Let the grains dry

After that grind the rice till u get semi fine granules like rava

Peel chop mango and blend it in a grinder till smooth.. keep it aside

Slice or chop pistachio

Take milk in a Kadai and heat it on a low flame. Stir so that milk doesn't burn.

When the milk begins to boil then add the grounded rice. Stir very well.

Add 4 tbsp sugar. Stir well and cook the mixture on low flame. Stir at interval.

The milk will thicken as the rice gets cooked

Keep on stirring in break so that lumps are not formed.. by the time the rice get cooked... The firni would thicken considerably.

At this stage... U have to stir constantly so that the firni does not burn from the base.

Switch off the flame wen you reach a thick consistency. Add 1/2 tbsp sliced pistachioand 1/2 tbsp cardamom powder. Pinch of saffron. Mix well

Keep the pan down. And let the firni cool at room temperature. When the firni is cooled it will thicken even more. Add the mango puree it will again come to a fluid consistency...add the puree And mix very well to a uniform consistency

Now spoon the Mango firni in the bowls..

Garnish with sliced pistachio... Refrigerate it to 2 to 3 hours. Serve mango firni as a dessert specially on Eid occasion