1. Wash the rice in water a couple of times and soak in water for half an hour. Grind rice
to a fairly smooth paste, adding a few tablespoons of milk. Set aside.
2. In a large, thick-bottomed pan, start heating the milk on medium-high heat. When the
milk boils, add the rice paste and reduce heat to medium. Cook the rice, stirring often to
avoid any lumps. In about 10-15 minutes, the rice will be cooked. Cook the pudding further
till it reduces and thickens, maybe 8-10 more minutes.
3. Add sugar and Vanilla/ Rose syrup. Stir well to dissolve the sugar. Taste and add more
sugar or syrup, if needed.
4. Remove from heat and rest for 5 minutes, but not more than that as the pudding will begin
to set as it cools.
5. Transfer Pudding to a serving bowl and cool to room temperature. Refrigerate for a couple
of hours so that phirni sets properly.
6. Serve cold phirni garnished with chopped nuts and dried rose petals.