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1: Wash and soak the basmati rice for 20 minutes.

2: Strain it and spread it out in the strainer to dry.

3: Once the rice is dry, transfer it to a blender and blend it to a coarse powder.

4: Transfer the rice powder to a bowl, add a cup of milk to it. Mix it till there are no lumps and keep it aside.

5: In a pan, add cardamom and slightly toast it. Add it to a blender and grind it into a powder.

6: In a pan, add milk and bring it to a boil and reduce the flame.

7: Keep stirring the milk till it reduces a little.

8: Add saffron, mix it till it is fragrant and the milk gets some colour.

9: Add the milk and rice powder mixture to the hot milk and stir it till it dissolves without lumping.

10: Keep stirring till the mixture starts to thicken.

11: Add sugar, cardamom powder, salt and ghee. Mix it well till all the ingredients combine evenly.

12: Transfer the mixture to mud cups/bowls. Garnish it with sliced almonds, pistachios and saffron strands.

13: Let it set in the refrigerator. Serve.