A delicious bowl of Phirni, an Indian rice pudding, garnished and ready to be savored.
In a heavy-bottomed pan, boil the milk until it is reduced by about a third. Stir in the rice paste slowly and carefully, avoiding lump formation. Stir continuously for 5 minutes, then simmer for another 10 minutes stirring occasionally.
Add the sugar, cardamom powder, kewra water (if using) and soaked saffron. Keep stirring and simmering till you get a thick custard.
Put in individual bowls, cool, and refrigerate until chilled and firm. Garnish with pistachios and rose petals before serving.
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