Phirni is said to have been introduced in India by the Moghuls since we find variations of this dish in Iran, Turkey and Afghanistan. This dessert can be flavoured with fruit pulp or rose syrup.

Rice, soaked in water for 2 hrs (1/2 cup)
Milk (3 cups)
Sugar (3/4 cup)
Cardamom (elaichi) powder (1/2 tsp)
Saffron (kesar) (1/4 tsp)
Mango (aam) pulp (1 cup)
Almond (badam), chopped coarsely (1/4 cup)
Pistachios (pista), chopped coarsely (1/4 cup)
Raisin (kishmish) (1/4 cup)

Drain water from the soaked rice and grind to a coarse paste in a blender.
Combine rice paste, milk, sugar, cardamom and saffron in a deep pan and bring to a simmer over medium heat.
Stir the milk frequently until the rice is tender.
Add half of the almonds, pistachios and raisins to the mixture and then remove it from the flame.
Stir in the mango pulp and allow the phirni to cool in the refrigerator.
When you are ready to serve, add phirni to individual bowls and garnish with the remaining almonds, pistachios and raisins.