### TranslatedIngredients: 700 ml Milk,1/4 cup Basmati rice - soaked for 30 minutes,3/4 cup Sugar,Saffron strands - a few,1 teaspoon Cardamom Powder (Elaichi),2 tablespoons Badam (Almond) - blanched and slivered,2 tablespoons Pistachios - chopped ### PrepTimeInMins: 30 ### CookTimeInMins: 20 ### TotalTimeInMins: 50 ### Servings: 6 ### Cuisine: Mughlai ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making Kesar Pista Phirni Recipe, wash the basmati rice and soak in water for 20 to 30 minutes.Once soaked drain the water from the rice and add it to a mixer grinder along with 2 tablespoons of milk and pulse to make a coarse grainy paste. Place a saucepan over medium heat and add the milk. Add few saffron strands, cardamom powder, sugar. Stir well until sugar dissolves.Once done add the ground rice paste. Keep stirring to avoid lumps. Continue to stir and cook till the rice is cooked completely and has become thick.Once the rice is cooked and thickened turn off the heat. Add the chopped pistachios and almonds and stir well. Transfer the Kesar Pista Phirni Recipe into serving dishes. Cover the bowls with a cling film or foil and chill in refrigerator. Garnish with chopped nuts, saffron strands and serve chilled. Serve Kesar Pista Phirni Recipe as a dessert after a meal of Spicy Aloo Naan Recipe, Smoked Dal Makhani Dhaba Style Recipe, Spinach Rice Recipe (Palak Pulao) and a Tomato Onion Cucumber Raita Recipe.