First published in 2022
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Rohit says: 'Phirni is a pretty similar dessert to kheer, the major difference being that for phirni we use coarse or ground rice but for kheer we use whole rice. I make this dairy-free by using oat milk and cream. In India, phirni is traditionally served chilled in earthenware pots.'





Rinse the rice a couple of times in water, then drain and dry with kitchen paper. Blend the dried grains coarsely in a food processor or blender. Set aside


Heat the oat milk and cream in a heavy-based pan. When the milk starts to get warm, take 1 tablespoon and place it in a small bowl with the saffron, then set aside to infuse. Let the rest of the milk reach boiling point, then lower the heat and add the ground rice. Stir and add the sugar, then cook over a medium-low heat for 15-20 minutes, uncovered. Keep stirring at regular intervals so that no lumps form and the mixture doesn’t stick to the bottom of the pan


When the rice is almost cooked, add the raisins, almonds, cardamom and the saffron-infused milk. Stir and cook for another 5-6 minutes. Once the phirni is ready, add the rosewater


Serve warm or chilled, garnished with almonds and rose petals

  • rose petals, to garnish
First published in 2022
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