Wash and soak rice for two hours.
Grind to a coarse paste adding little milk to it.
Bring milk to boil.
Add the ground rice, rose petals and a few strands of saffron.
Cook on medium to low flame until it becomes thick.
Add in cardamom powder and sugar and keep cooking until it reaches porridge like consistency.
Remove from flame and allow it to cool.
Peel, slice and grind mango to a fine pulp.
Once the phirni is cooled, add the mango pulp and mix it well.
Transfer to serving bowls, cover with cling film and refrigerate overnight.
During serving, top it with sliced pistachios, mango cubes and saffron.
Serve it chilled.