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A Rich and Aromatic Dessert Recipe
Today, I will share with you a rich and delicious dessert made with saffron-infused milk, flavored with nutmeg and cardamom, and garnished with nuts and rose petals. Everyone in my family, especially my parents and sister, as well as my friends, loves this dish. One day, I made it, and they felt proud of me for preparing such a wonderful treat. It’s so easy to make and incredibly delicious!
Equipment
- Saucepan For boiling and reducing the milk.
- Measuring cups To measure the milk and sugar accurately.
- Measuring spoons For measuring smaller quantities, such as saffron.
- Whisk or Stirring Spoon For stirring the mixture thoroughly.
- Strainer or Sieve (if needed) To strain any solids, if applicable.
- Heat Source Stove or burner for cooking.
- Serving Bowl For transferring the finished product.
- Ladle For serving the final dish, if necessary.
Ingredients
- A large pinch of saffron
- ¼ tsp nutmeg (jaiphal) powder
- ¾ tsp green cardamom powder
- 4 cups milk
- 1/2 cups granulated sugar
- 10-12 pistachios, blanched and peeled
- 10-12 almonds, blanched and peeled
- 2 tbsps malai + for garnish
- 2 tsps rose water
- Dried rose petals for garnish
- 2-3 pistachios, blanched, peeled and slivered for garnish
Instructions
- Take a saucepan and pour in the milk. Bring it to a boil, then lower the heat and allow the mixture to reduce, stirring occasionally.
- Add saffron and stir. Then add sugar and mix well until it is fully dissolved.
- Add nutmeg powder and green cardamom powder and mix well. Take the pan off the heat.
- In a mortar and pestle, include pistachios and almonds and smash to a coarse blend.
- Exchange the ground blend into the drain and blend well. Include malai and blend well.
- Include rose water and blend well. Take the skillet off the warm
- Exchange into person glasses and best up with malai and embellish with dried rose petals and slivered pistachios. Serve hot.
