Prepare the Rice: Drain the soaked basmati rice and spread it on a clean cloth or plate to air-dry for 10-15 minutes. Once slightly dry, grind the rice into a coarse powder – aim for a texture like fine semolina (sooji). (You can also skip drying and grind the soaked rice directly to a paste, but a coarse texture is key for authentic phirni.)

Heat the Milk: In a heavy-bottomed pot, bring the milk to a gentle boil. Lower the heat to medium. Stir occasionally to prevent the milk from scorching at the bottom or forming a skin on top.

Mix in Rice: Take a few tablespoons of the hot milk and mix it with the ground rice to make a lump-free slurry. Slowly pour this rice-milk mixture into the simmering milk, stirring continuously. This step helps disperse the rice evenly and prevents any clumps from forming.

Cook the Pudding: Cook the rice and milk on low heat, stirring often with a spatula. As the mixture simmers, the ground rice will cook and the milk will begin to thicken. Scrape the sides and bottom of the pot regularly to avoid sticking. After about 10-15 minutes, the phirni will start to attain a velvety, thick consistency.

Sweeten and Flavor: When the rice is completely soft and the pudding has thickened, stir in the sugar until it dissolves. Add the crushed cardamom seeds and the saffron along with the infused milk. The saffron will impart a lovely golden hue and fragrance. Continue to cook for another 2-3 minutes, ensuring the sugar is fully dissolved and the flavors are well combined.

Finish with Nuts: Stir in the chopped or ground almonds (if using) and cook for another minute. Turn off the heat. The phirni should be creamy and thick, yet of pouring consistency (it will set further upon cooling).

Pour and Set: Pour the hot phirni into serving bowls. For an authentic touch, use small earthenware bowls (matka or shikora). The clay bowls naturally absorb excess moisture and enhance the texture and aroma of the phirni.

Chill: Let the bowls cool to room temperature, then cover them (with lids or foil) and refrigerate for at least 2 hours, or until the phirni is nicely chilled and firm. Phirni is always served cold for the best flavor and texture.

Garnish and Serve: Before serving, garnish each bowl of phirni with the reserved sliced almonds and pistachios. You can also sprinkle a few dried rose petals on top for a festive look. Serve the phirni chilled and enjoy the creamy, delicate flavors.