First of all rinse 2 tablespoons basmati rice well in water. Spread on a plate and fan dry for 10 minutes.

Take the rinsed rice in a mixer jar and pulse few times. It should be fine grits yet not a smooth powder. Also coarsely powder 2 tablespoons pistachios, pods of 4 cardamoms and 2 tablespoons almonds. Set aside.

Next bring 500 ml (2 cups) milk to a boil. Add the rice grits and mix very well in low flame.

Simmer the milk in low flame for 12-15 minutes.

While the milk is simmering puree 1 large or 2 small mangoes. You can add some sugar if needed. Chill till use.

Now after simmering for 15 minutes the rice will get cooked and milk will reduce in volume.

Next add sugar and mix very well. Make sure there are no lumps.

Add the cardamom nuts powder and stir well.

Once the phirni reaches room temperature add the prepared mango puree and mix very well. Transfer to small matka or earthenware bowls if available. Otherwise you can also use ramekins to serve.