Add remaining milk, mix well and cook, stirring continuously, till the mixture thickens. Transfer the phirni into a serving bowl and serve warm.
Roll the truffles in cocoa powder and store in an airtight container in a cool place for up to three weeks.
Pour the pudding in individual serving dishes and garnish with the peach compote. Serve warm or cold.
Assemble the cheesecake and crust mix to your desired presentation.
Recipes from one of the first Indian chefs to win a coveted Michelin star