Rose and Cardamom Payasam

A Floral Twist to a Traditional Delight

When it comes to comforting Indian desserts, payasam holds a special place—creamy, fragrant, and deeply satisfying. Today, we’re giving this classic a delicate floral twist with the infusion of fresh rose petals and aromatic cardamom. This Rose and Cardamom Payasam is simple to make, yet rich in tradition and flavor. Perfect for festive occasions or as a light sweet ending to your meal.

INGREDIENTS

• 1 cup milk (full fat for creamier texture)

• 2 tbsp sugar (adjust to taste)

• 1 tbsp fresh rose petals (washed, organic if possible)

• 2–3 crushed cardamom pods

• 1 tbsp ghee

• 2 tbsp cashews (optional, for garnish)

METHOD OF PREPARATION

Step 1: Sauté the Cashews
Heat ghee in a small pan over low flame. Add the cashews and fry until golden brown. Set them aside for garnishing.

Step 2: Prepare the Base
In the same pan, add milk, sugar, and crushed cardamom. Stir well and bring it to a gentle boil, allowing the cardamom to infuse its warmth into the milk.

Step 3: Add Floral Notes
Stir in the rose petals. Let the mixture simmer gently for 5–7 minutes until the milk is slightly reduced and the aroma becomes rich and inviting.

Step 4: Garnish and Serve
Turn off the heat. Pour the payasam into serving bowls. Top with the ghee-fried cashews and a few extra rose petals if you like.

Tip

For deeper flavor, soak the rose petals in warm milk for 10 minutes before adding. You can also use a few drops of rose water if fresh petals aren’t available—but fresh petals give the best result!

A Dessert with Soul

Rose and Cardamom Payasam is not just a dessert—it’s a sensory experience. The floral aroma of rose, the earthiness of cardamom, and the richness of milk come together to create something truly special. Whether you’re cooking for a celebration or treating yourself to something soulful, this payasam is a heartwarming choice.

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