Soak badam in water, then remove the skin.

Drain water from rice and transfer almonds, rice to a mixer jar along with little milk.

Grind it to a semi coarse paste. Set aside.

Take a heavy bottomed wide pan and boil milk.

Take a tablespoon of warm milk in a bowl and soak saffron, set aside.

Once rice is cooked add sugar. Give a stir.

Now add saffron milk and let it simmer.

Once the mixture is thick more like pudding consistency switch off.

From this step its all done off the stove. Let it cool down.

Meanwhile take chopped mangoes in a mixer and grind to a smooth paste.

Add this mango pulp to the cooled rice pudding. Mix well.

If you feel its too thick, then add little milk.

Stir well. Spoon the mixture into any serving bowl.

Traditionally phirni is served in earthen pots so I used my terracotta bowls.

Garnish with chopped nuts and saffron strands.

Chill it at least for an hour before serving.