1 liter full-fat milk
50g basmati rice (soaked, ground to a paste)
80g dark chocolate (chopped)
3 tbsp sugar
1 tbsp cocoa powder
½ tsp cardamom powder
2 tbsp chopped pistachios
Heat milk to a soft simmer, stirring constantly to avoid burning.
Mix in the rice paste that was ground, simmering until the mixture thickens to a cream-like texture.
Mix in cocoa powder, sugar, and cardamom, making sure everything dissolves well.
Stir in dark chocolate, so it mixes into the deep phirni base.
Pour into serving bowls, refrigerate, and garnish with chopped pistachios before serving.