Rose Phirni
Delicious rose Phirni made with a twist of extra exotic ground nuts and coconut. This quick dessert recipe can be prepared with some easily available ingredients in your kitchen. Not only is it quick and easy, it leaves you wanting for more. There are so many ways of making Phirni either from rice, vermicelli, millet or semolina. You could substitute the rose essence with saffron or any other flavoring. Best served chilled.
Rose Phirni


  • 5 tbsp semolina
  • 3 cups milk plus another 1 cup separate
  • 4 tbsp condensed milk add according to your taste of sweetness
  • 1 tsp cardamom powder
  • Drop of rose essence
  • Pink food coloring
  • 1 tbsp desiccated coconut
  • 1 cup of mixed roughly ground pistachio, almonds and cashew
  • 1 tin of Nestle dessert cream

Topping (grounded roughly)

  • edible rose petals
  • Pistachio
  • Cashew
  • Almonds
  • Desiccated coconut 


  1. In a saucepan add 3 cups of milk to a boil.
  2. In the separate 1 cup of milk add the semolina mixing it till combined.
  3. Add the semolina mixture to the boiled milk stirring on low until thickened. While stirring add 1 tablespoon coconut and cardamom powder.
  4. Remove from stove. Add the condensed milk, about 3 to 4 tablespoons nestle dessert cream, 1 cup of the ground mixed nuts, rose essence and pink food coloring, mixed till combined.
  5. Pour mixture into mini bowls allowing it to set in the fridge for 2 hours.
  6. Before serving add nestle dessert cream on top of each bowl along with the ground nuts and coconut mixture, and some rose petals.