Clean, wash and soak rice for an hour.
Drain the water and spread it on a plate to dry for 1 and half hours.
Grind the dried rice to coarse powder.
Soak saffron in ¼ cup of warm milk and keep it aside.
In a heavy bottom pan, add 1 litre of milk and bring it to boil.
Simmer milk on low heat for 30 minutes till it reduces to ¾ amount.
Add ground rice powder and keep stirring for 3-4 minutes to avoid lump formation.
Add saffron milk, sugar, slivered almonds and mix well.
Simmer for another 15-20 minutes until it gets thick and creamy but pourable consistency. Stir intermittently.
Add cardamom powder, kewda essence and mix well.
Take it off the heat allow it to cool for 15 minutes.
Pour the prepared phirni in an earthen pots or bowls.
Garnish with slivered almonds and pistachios, saffron strands and silver leaf(warq).
Chill it in refrigerator for few hours.