Rinse short grain rice under cold water until clear, soak for 30 minutes, drain, and blend with whole milk to form a smooth paste.

In a saucepan, heat 2 cups of whole milk. Gradually stir in the rice paste, cooking while stirring for 10-15 minutes until thick.

Remove from heat, mix in sugar, custard apple pulp, and cardamom powder until well combined.

Transfer the phirni to a bowl, cover, and chill in the refrigerator for at least 30 minutes.

Crush motichoor ladoos and form them into cups in small molds, pressing firmly to form sturdy shells.

Pipe or spoon chilled phirni into the ladoo cups, filling them generously.

Garnish with pistachio powder, slivered pistachios, and pomegranate seeds before serving.