To a small bowl, add warm milk and saffron. Leave it aside for now.
Rinse the rice and soak in water for 30 minutes.
Lay a paper towel over a tray. Drain the water and transfer the grains over the paper towel. Spread and pat them dry. Transfer to a blender jar and pulse till coarse. It should not become powder. Keep this aside for now.
Pour milk into a thick bottomed pan. Cook for 10 minutes over a medium flame. Keep stirring at intervals.
Add the coarse rice powder and cook for another 10 minutes over a medium flame.
Add the Truvia sweetener.Add the saffron milk. Continue to cook for 10 minutes or till the milk becomes thick and creamy.
Add cardamom powder, almonds and pistachios, mix and take it off the flame. Let it cool down.
Meanwhile prepare the mango pulp if making from scratch. Add chopped mango to a blender jar. Also add the Truvia sweetener if the mango is not sweet enough. Blend till smooth.
Once the phirni cools, add the mango pulp. If you add when it's hot, it will curdle the milk.
Pour this mango pudding into individual matkas or jars. Cover with foil or cling wrap. Let it set in the fridge for at least 5 hours.
Garnish with chopped mangoes, saffron, edible rose petals, chopped pistachios, and/or silver vark.