In a heavy bottom pan( donu2019t use a steel pan as the milk gets the burnt smell often) keep the milk on high flame till one boil. Then reduce the flame to low-medium and let it cook for another 20-25 minutes. Keep stirring in short intervals.
On the other hand, take the soaked rice and grind it course in a mixer. Donu2019t add too much water while grinding, just add much needed to have the rice fully dipped.
Now, Sieve this rice mixture along with its water and keep aside.
Once the milk changes color (itu2019ll get a bit yellow as cooked), add this sieved rice mixture. You need to keep stirring as you add the rice mixture as it should not stick at the bottom of the pan.
Cook for 5 minutes and add rose essence and saffron and sugar.Stir well to mix the sugar well.
Cook till a little thick and put it off flame.
Pour this phirni into the ramekins or serving cups or mitti katoras and put in the fridge to set.
Garnish with slivered pistachios n almonds and rose petals.