Phirni is an Indian dessert filled with the heady scents of rose, cardamom and almond. Rohit's version is completely vegan, making the most of oat milk and cream to cook the rice in.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    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
  2. Step 2

    Heat the oat milk and cream in a heavy-based pan. When the milk starts to get warm, take 1 tbsp 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
  3. Step 3

    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
  4. Step 4

    Serve warm or chilled, garnished with almonds and rose petals