Description
Indulge in the luxurious blend of rose, pistachio, and saffron in this creamy white chocolate fudge. Infused with aromatic spices and floral notes, this Indian-inspired no-bake dessert is perfect for festive occasions or an elegant treat.
Ingredients
Main Ingredients
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1/2 teaspoon saffron threads
- 1 tablespoon warm milk
- 1 teaspoon rose water
- 1/2 teaspoon ground cardamom
- Pinch of salt
Mix-ins and Garnish
- 1/2 cup shelled pistachios, roughly chopped
- 2 tablespoons dried rose petals (culinary grade)
Instructions
- Soak Saffron: Place saffron threads in 1 tablespoon of warm milk and let it soak for 5 minutes to release its vibrant color and fragrant aroma.
- Melt Chocolate and Milk: In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir continuously until the chocolate fully melts and the mixture becomes smooth and creamy.
- Add Flavors: Stir in the saffron-infused milk, rose water, ground cardamom, and a pinch of salt, mixing thoroughly to incorporate all the flavors evenly.
- Fold in Nuts and Petals: Gently fold in the chopped pistachios and half of the dried rose petals into the fudge mixture to distribute them evenly.
- Set the Fudge: Pour the mixture into an 8×8-inch parchment-lined pan, smoothing the top with a spatula. Sprinkle the remaining rose petals and a few extra pistachios on top, pressing them gently into the fudge.
- Chill: Refrigerate the fudge for at least 3 hours or until fully set and firm.
- Serve: Once set, cut the fudge into small squares and enjoy. Allow pieces to sit at room temperature for 10 minutes before serving for the best texture.
Notes
- Use high-quality white chocolate and culinary-grade rose petals for the best flavor and texture.
- Store the fudge in an airtight container in the refrigerator for up to one week.
- Allow fudge to warm slightly at room temperature before serving to enhance softness and flavor release.
