Wash the Basmati rice thoroughly and soak it in water for 30 minutes. After soaking, drain the water.

Grind the soaked rice to a coarse paste using a blender or food processor. Add a little water if needed to aid grinding.

In a heavy-bottomed pan, heat the milk over medium heat until it comes to a boil.

Add the ground rice paste to the boiling milk, stirring continuously to avoid any lumps.

Cook the mixture on low heat, stirring frequently until it thickens to a pudding-like consistency.

Add sugar, cardamom powder, and saffron strands (if using), and mix well until the sugar dissolves completely.

Once the Phirni reaches the desired consistency, remove it from heat and let it cool slightly.

Stir in the Gulkand (rose petal jam) until well combined.

Transfer the Gulkand Phirni to serving bowls and garnish with slivered almonds and pistachios.

Refrigerate for at least 2 hours before serving to enhance the flavors.