- 660ml milk
- ½ cup Nestlé full cream sweetened condensed milk
- ½ tin Nestlé Dessert and Cooking Cream
- ½ tsp ground cardamom
- 3 Tblsp semolina
- ¾ tsp agar agar
- 1 Tblsp rose water
- 1 Tblsp rose syrup
- ¼ cup chopped pistachio
- ¾ cup whipping cream
- 2 tsp condense milk
- ¼ cup chopped pistachios
- Edible dried rose buds
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