To begin making the Creamy Phirni recipe, drain the soaked rice and add it to a mixer grinder. Grind the rice coarsely in a grinder by adding a little water or milk. The texture should be of fine grains and should not become a paste.

Boil milk in a heavy bottomed pan.Once it starts boiling, add green cardamom into the milk.  

Add sugar in the boiling milk and then add rice into it. Stir continuously it for at-least 20 minutes or till the rice gets cooked and the mixture turns slighlty thick.

When it starts getting thick, turn off the heat and let the phirni cool properly.

Pour the creamy phirni in kullads (earthen pots), top with pistachios and cover the pots. Keep it in fridge for 2 to 3 hours. Now take it out, garnish it with sliced almonds or pistachios and serve it chilled.

Serve Creamy Phirni as a dessert after your scrumptious meal or make it during Ramadan to celebrate the festival.

Serve Creamy Phirni with delicious meal of Aloo Gobi Ki Sabzi, Ajwain Puri and Boondi Raita on a weekend for brunch or a meal.