Phirni

Soak basmati rice for 30 minutes. Drain and coarsely grind — not to a fine powder, but a grainy texture.

Bring milk to a boil in a heavy-bottomed pan.

Dissolve the coarsely ground rice in a small amount of cold milk to make a lump-free slurry.

Add the rice slurry to the boiling milk, stirring constantly to prevent lumps.

Reduce heat to low and cook, stirring continuously, for 15–20 minutes until the mixture thickens to a creamy porridge consistency.

Add sugar and stir until dissolved. Cook for another 5 minutes.

Add cardamom powder, saffron, and rose water. Mix well.

Pour into traditional clay pots (shikora) or small bowls.

Chill in the refrigerator for at least 2 hours until set.

Before serving, garnish with slivered pistachios, almonds, and silver varq.