India, Aug. 24 -- Phirni is a classic dessert in Mughlai cuisine that needs no introduction. However, since it is traditionally prepared with dairy, people with lactose intolerance, or those who follow a vegan diet, have difficulty partaking in it.

With the festive season fast approaching, and Raksha Bandhan just around the corner, celebrity chef Sanjeev Kapoor shared an easy recipe that turns the dish vegan, using almond milk instead of whole milk.

The preparation time for the recipe is approximately an hour and a half, and the cooking time is around 30 minutes. The quantities listed below are meant for four servings. The detailed steps to make the dish are presented as follows.

Born on April 10, 1964, Sanjeev Kapoor is a celebrity ch...