Add rice to a colander and rinse it under running water. Drain the water completely by shaking off the excess water.

Spread the rice in the same colander and air dry them. You can also spread the rice on a cloth and leave until the milk is ready.

Meanwhile pour 3½ milk to a large pot and begin to heat stirring often so a layer of cream does not form on top.

Once the milk becomes hot, add the dried rice to a grinder and make a slightly coarse powder. We do not want fine flour here. If your rice is still moist it's just fine.

Pour ½ cup milk to the ground rice and mix well. This prevents any lumps of rice in the milk.

Pour this to the hot milk and mix well. Keep stirring and cook on a medium heat until the rice is fully cooked. Phirni also turns slightly thick at this stage.

Crush the saffron in your palm with your finger and add it. Also add the sugar and continue to cook stirring often.

Once the phirni has become thick, yet of pouring consistency, add cardamom powder and mix well. Dip the back of the spoon in the phirni and check the consistency. It should coat the back of the spoon.

Phirni turns thick upon cooling. Take down the stove and keep stirring every few minutes until it cools down. This step prevents a layer forming on top of the phirni.

Once it cools down, transfer to serving cups or clay bowls. Serve phirni chilled or at room temperature.