In a small pot, add the milk, dessert cream, ground cardamom, agar agar, and semolina, blend using a stick blender for 30 seconds.

Place the pot on a medium heat, bring to a simmer, simmer for 5 minutes while stirring. Then add the condense milk and simmer for a further 3 minutes. Stir in the rose water, rose syrup and lastly pistachio.

Pour into 6 bowls, refrigerate for 4 hours before serving.

In a small bowl, pour the whipping cream, condensed milk and rose syrup. Using a hand beater fitted with a whisk attachment, whisk the cream to stiff peaks. Fill a piping bag fitted with a star nozzle with the whipped cream.

Pipe the tops of each phirni bowl with whipped rose cream.
Top with a rosebud and a sprinkle of pistachios