here is Firni recipe 
it is very sweet. hope you will like it.
Ingredients
2 cups rice flour
1/2 cup half and half
1/4 cup condensed milk
1/2 cup sugar
5 cups whole milk
1 tablespoon almond slivers
1/2 tbsp pistachios, chopped
1/2 tsp crushed cardammom
1 tbsp ghee (clarified butter)
1/2 tsp rose water
Method
If rice flour is not available, take
equal quantity of basmati rice and powder
it in the coffee grinder to get a
smooth flour-like powder.
Heat the ghee and fry the rice flour for
about 5 minutes.
This process reduces some of the rawness
of the flour and also lends a good aroma
to the dish.
Mix together the half and half and whole milk.
Bring to a boil on a low flame.
When the thickness of the milk increases (after
about 5 minutes or so), add the rice flour
and mix well.
Add the rice in small quantities to avoid lumps
being formed.
Cook the mixture till the rice is completely
cooked and the dish reduces to a smooth paste.
Add a little extra warm milk if you feel that
the dish is too dry.
Add the sugar and condensed milk and mix well.
Continue to cook on a low flame for another
2-3 minutes till all the sugar dissolves.
Add the cardammom just before taking it off
the heat and mix well.
Remove from heat and add the rose water.
Mix well.
Pour into small individual bowls and chill.
Garnish with almonds and pistas just before
serving.
I personally think this dessert is best when
served chilled.
it is very sweet. hope you will like it.
Ingredients
2 cups rice flour
1/2 cup half and half
1/4 cup condensed milk
1/2 cup sugar
5 cups whole milk
1 tablespoon almond slivers
1/2 tbsp pistachios, chopped
1/2 tsp crushed cardammom
1 tbsp ghee (clarified butter)
1/2 tsp rose water
Method
If rice flour is not available, take
equal quantity of basmati rice and powder
it in the coffee grinder to get a
smooth flour-like powder.
Heat the ghee and fry the rice flour for
about 5 minutes.
This process reduces some of the rawness
of the flour and also lends a good aroma
to the dish.
Mix together the half and half and whole milk.
Bring to a boil on a low flame.
When the thickness of the milk increases (after
about 5 minutes or so), add the rice flour
and mix well.
Add the rice in small quantities to avoid lumps
being formed.
Cook the mixture till the rice is completely
cooked and the dish reduces to a smooth paste.
Add a little extra warm milk if you feel that
the dish is too dry.
Add the sugar and condensed milk and mix well.
Continue to cook on a low flame for another
2-3 minutes till all the sugar dissolves.
Add the cardammom just before taking it off
the heat and mix well.
Remove from heat and add the rose water.
Mix well.
Pour into small individual bowls and chill.
Garnish with almonds and pistas just before
serving.
I personally think this dessert is best when
served chilled.