1. Blanch the pistachios in hot water and remove the skins.
2. In a blender, add pistachios, oats, a little milk, and matcha powder. Blend into a smooth paste.
3. Strain the mixture into a saucepan and add the remaining milk.
4. Heat on low flame, then add sugar-free white chocolate and vanilla essence. Stir until well combined.
5. Bring to a gentle boil and turn off the heat.
6. Serve hot, topped with whipped cream, dried rose petals, and slivered pistachios.

Recipe by Chef Neha Deepak Shah