METHOD

1. Pick wash and soak the rice for 30 minutes in water, drain and grind to a fine thin paste.
2. In a thick bottomed pan, heat milk, add sugar, rice paste, stir continuosly, bring to a boil. Cook on a medium flame for 10 minutes.
3. Add Elaichi powder and rose water, check for sweetness.
4. Cool and portion out into individual mud/clay bowls, alternatively use ceramic bowls and set the phirni.
5. Garnish with fresh rose petals and silver warq. Serve chilled.