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In a mixer grinder coarsely grind the rice to a grainy mix. Add 50 mls of the milk to the ground rice and set aside. This will soften the rice and let it soak while you get on with the rest of the prep.
In a wide heavy bottom sauce pan heat the remaining milk over a medium flame for 10 minutes. Stir frequently. Add most of the saffron leaving some behind to garnish. Lower the heat and simmer the milk. Scrape the side of the pan and reduce the milk for 25 minutes. Make sure to keep stirring so it doesn’t stick to the bottom of the pan.
Add the rice mix and continue to cook over a low heat for 15-17 minutes. Stir well as the mix begins to thicken ever so slightly. Now add the sugar and ground cardamom powder. Stir and make sure the sugar is dissolved in the phirni. Simmer for 12 minutes. Turn the heat off and let the phirni cool slightly.
Serve with a garnish of crushed pistachios and remaining saffron strands. Or if you prefer refrigerate the Phirni and serve chilled with the garnish or fresh fruit.