1 1/2 hours
Rice - 1 cup (soaked minimum 1 hour)
Milk - 2 ltr
Sugar - 2 big tbsp or as sweet as you want
Green Cardamon - 4 - 5
Almonds - 1/2 cup (cut lenghtwise)
Soak rice for minimum 1 hour and drain all the water, grind it with little milk and cardomon seeds , in the small grinder and make a paste, keep aside.
In a vessel take strained milk and let it cook till boiling point ,and simmer for around 10 mins, if a layer of cream is forming while boiling remove it , keep stirring in between. Add the sugar according to your taste , stir it and then add the rice paste , stirring constantly so that no lumps are formed, keep stirring till it thickens. Remove from flame , let the spoon be inside the vessel only so that when it is little cooled we can remove the spoon along with the layer of cream also coming with the spoon.
Now when little cooled put the Phirni in the bowl you want to serve or put in small earthen pots (kullad in punjabi) , garnish with the Almonds . Keep in fridge and serve chilled and enjoy the taste of Punjab.
For better taste can decorate the dish with a little spoon of roohafza.