Pour the milk into a heavy bottomed vessel and add the rice flour and raw rice to it.
Bring the milk to boil until it reduces to half the original volume.
Constantly stir in between and add the sugar gradually.
Once the milk completely boils, add the gulab essence and the saffron.
Empty the contents into a container of desired shape.
After the contents cool down add the garnishing and freeze it.
Serve the frozen phirni with desired ice cream flavour.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.