Peel and chop mangoes and blend them to make a smooth puree. Strain if needed. This is aam ras.

To a small bowl, add two tablespoons of warm milk and saffron. Leave it aside for now.

Rinse the rice and soak it in water for 30 minutes.

Lay a paper towel on a tray. Drain the water and transfer the grains to the paper towel. Spread and pat them dry.

Once it's completely dry, transfer the rice to a blender jar and pulse till coarse. Do not add any water while grinding. It should not become powder but have a coarse texture like semolina/rava.

Mix this powdered rice with half a cup of milk. Ensure there are no lumps. Keep it aside for now.

Pour the remaining milk into a thick-bottomed pan. Cook for 10 minutes over a medium flame. Keep stirring at intervals.

Mix and pour the coarse rice powder + milk mixture and cook for another 10-15 minutes over a medium flame. Ensure there are no lumps formed. Keep scraping the edges of the pan as you stir. The milk will thicken and the ground rice will be cooked.

Now add the mango pulp and mix it in the milk.

Then add sugar.

Followed by saffron milk. Continue to cook for 5-8 minutes or till the milk becomes thick and creamy. Keep stirring. It will splutter, so be careful.

Once it gets to the pudding consistency, add cardamom powder, almond powder, and a tablespoon each of chopped almonds and pistachios, mix, and take it off the flame. Bring it to room temperature.

If using small earthen pots, soak them in water for 30 minutes.

Pour this Mango Phirni Pudding into individual matkas for an authentic touch or in small bowls, or jars. Cover the Firni with foil or cling wrap. Let it sit in the fridge for at least 5 hours. Phirni tastes the best when set in the fridge overnight. It helps the flavors to develop.

Before serving, garnish with edible rose petals, remaining chopped pistachios, and almonds.