Wash and soak rice for an hour. Grind to a coarse mixture using the blender. I will a slight grainy texture to it and hence don't blend it too smooth.

In a heavy bottom pan, add milk and bring it to a boil. Once it boils, add the ground rice and simmer till the rice is cooked and milk has thickened enough. This will take about 45 minutes to an hour.

Add saffron, sugar and simmer further for 4-5 minutes. Switch off the heat and add the mango puree. Stir well to combine.

In a small tadka pan heat ghee and fry cashew and raisin till lightly brown. Add to the phirni and serve chilled