1/4 c. sugar
1/8 tsp. crushed cardamom seeds
2 1/4 c. milk
5 tsp. rice flour or rice powder
1 tbsp. chopped pistachios

Slowly add 1/4 cup milk to the rice flour in a bowl and mix to a smooth paste. Bring the remaining 2 cups milk (with the crushed cardamom and sugar added to it) to a boil over medium heat. Turn off heat. Stir the rice paste in the bowl and pour the hot milk into it mixing with a whisk as you do so.

Pour the contents of the bowl into a pot and simmer over low heat stirring frequently for about 15 minutes. Pour into 4 bowls and let cool. Sprinkle with pistachios on top and refrigerate. Firnee is served cold.