Blend the soaked short grain rice with 4 cups of whole milk until smooth and creamy, then set aside.

In a heavy-bottomed pan, heat the remaining milk and add the blended rice mixture; stir continuously for 10-15 minutes until thickened.

Remove from heat and stir in 1 cup of custard apple pulp and 1 teaspoon cardamom powder; allow to cool at room temperature for 20-30 minutes.

Chill the phirni in the refrigerator for at least 30 minutes to enhance the flavors.

Mold the store-bought motichoor ladoos into cup shapes for serving.

Fill each motichoor cup with the chilled phirni using a piping bag or spoon.

Garnish each cup with slivered pistachios, pistachio powder, pomegranate seeds, and edible gold foil.

Drizzle saffron-infused milk over the top before serving to enhance aroma.