Begin by rinsing short grain rice under cool water until the water runs clear, removing excess starch. In a blender, combine the washed rice with a cup of whole milk, blending until smooth and creamy.

In a heavy-bottomed pan, bring the remaining milk to a gentle simmer over medium heat, stirring occasionally to prevent scorching. Once simmering, gradually whisk in the rice paste you prepared earlier. Continue stirring consistently for 10 to 15 minutes, or until the mixture thickens to a creamy consistency.

Once thickened, lower the heat and add sugar, custard apple pulp, and cardamom powder to the mixture. Stir well to ensure all the ingredients are thoroughly combined and the sugar is dissolved.

Carefully transfer the phirni into a bowl and set it aside to cool at room temperature. Once it reaches a slightly warmer temperature, cover with plastic wrap and refrigerate for at least 30 minutes.

While the phirni chills, take your motichoor ladoos and carefully mold them into cup shapes using your hands. Ensure the ladoo cups are firm and can hold the pudding without collapsing.

Once the phirni is chilled and thickened, take a piping bag or a sturdy ziplock bag with a corner snipped off. Pipe the creamy custard apple phirni generously into the molded ladoo cups, filling them to the top.

To elevate your dessert, sprinkle slivered pistachios and pistachio powder over the filled ladoo cups. Add fresh pomegranate seeds for a burst of color.