1 litre milk
50gm rice Flour
6-8 drops rose water
Skin the almonds and pistachios by immersing them in hot water and then in cold water. This makes the skinning easier.
Dissolve the rice flour in a small portion of the milk and mix till there are no lumps. Now combine with the remaining milk.
Cook over a medium flame, the rice flour and milk mixture for about 20-30 minutes till it becomes smooth and creamy. Stir continuously.
Add in the sugar and continue cooking for 2-3 minutes more.
Remove from flame and add the almonds, pistachios and rose water.
When the mix cools, pour out into a serving dish and refrigerate.
Phirni is ready to be served in half an hour's time.