Wash the basmati rice and soak it in water for 30 minutes.

Drain the rice and grind it into a coarse paste.

In a large saucepan, bring the milk to a boil.

Add the ground rice paste to the boiling milk and cook on low heat, stirring continuously.

Once the mixture starts to thicken, add the sugar, mango pulp, cardamom powder, saffron strands, and rose water.

Continue cooking on low heat until the mixture reaches a pudding-like consistency.

Remove from heat and let it cool.

Once cooled, pour the phirni into individual serving bowls and refrigerate for at least 1 hour.

Garnish with chopped pistachios before serving.