Soak the rice for 30 minutes.

Drain the water completely and grind it to a coarse paste.

Dilute the paste with little water and keep it ready.

Boil the milk over medium flame.

Add the rice paste in the milk while stirring the milk continuously to prevent lumps.

Stir continuously over low heat until it reaches your desired consistency.

Add the sugar or condensed milk and stir continuously till the sugar dissolves completely.

Allow the phirni to cool to room temperature.

Add mango pulp and saffron into the Phirni.

Mix it well and refrigerate it.

Garnish with chopped mangoes and nuts and serve chilled.