This is a light, set cream from Lucknow flavoured with saffron and rosewater – a typical sweet from the era of the Nawabs and their very inventive chefs.
Whip the cream in a bowl until soft peaks just start to form – it’s important not to over-whisk it.
Sift in the icing sugar, then add the rosewater and the now cool saffron milk and strands. Whisk together for a minute until smooth and a few bubbles appear on the surface. Pour gently into small serving bowls or glasses and chill overnight.
Decorate with sliced pistachios, and silver leaf if you like. Serve.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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