Drain the water and spread the rice on a plate to dry for another 1 hour.
Grind the dried rice to a coarse powder.
In a heavy bottom pan, add Naturals Malai ice cream and bring it to a boil.
Simmer it on low heat for 30 minutes till it reduces to 3/4th of its amount.
Add khoya and stir it.
Add ground rice power and keep stirring for 3-4 minutes to avoid lump formation.
Add saffron, milk, sugar and almonds and mix well.
Simmer for another 15-20 minutes until it gets thick and creamy but has a pourable consistency.
Add cardamom powder and mix well.
Take it off the heat and allow it to cool for 15 minutes.
Pour the prepared Phirni in an earthen bowl. Garnish with silver leaf (warq), pistachio and saffron strands. Chill it in the refrigerator for a few hours. Serve and Enjoy!
