Wash and soak the rice for 20 mins. Pressure cook rice to a soft consistancy. When it cools down, mash it finely.

Soak saffron strands warm milk for about 5 to 10 minutes.

Beat the curds and mix with rice. The rice should be mashed completely.

Save some almonds for garnishing. Add sugar, saffron milk, cardamom and the remaining chopped almonds to the rice and curds and combine everything well.

Chill the mixture for a couple of hours. Garnish with the saved almonds before serving.