Wash and soak the almonds in sufficient water overnight.

In the morning transfer the nuts to the mixer/blender and add cup water. Blend add water as needed and blend to a smooth mixture. I neede about cups water.

Strain in a cheese cloth/ fine sieve and use the stariined liquid.

In a thick bottomed kadhai/wok add the rice flour, sugar and the milk.

Blend using a whisk till there are no lumps.

Add the rest of the milk, salt and mix well.

Check for sweetness add more sugar if needed.

Now place on the gas and head on low flame. Stir occasionally.

Once the mixture starts boiling use the whisk and stir constantly. This prevents forming of lumps which you have to otherwise work on blending in the pudding.

Once the smooth mixture starts coating the back of the spoon it is done.

Transfer to the small phirni pots or bowls.

Let the mixture cool to warm and you can serve it garnished with nuts, chia seeds for breakfast or as a snack.

But I chilled it and garnished with sliced pistachios, saffron or dried rose petals.