Shopping list for two
150g light cream
20 grams of sugar
a teaspoon of rosewater
a strand of saffron
35 ml of semi-skimmed milk
edible silver-glitter
pistachio nuts
Nimish is a lovely typically Indian dessert. It is fragrant, because of the rosewater, it tastes delicately sweet and it sparkles invitingly at you. On top of that it looks very beautiful and dainty!
How to make Nimish
Measure the right amount of milk.
Pour it in a pan with the saffron and turn the heat on low.
Pour the sugar into the cream and mix it at medium speed.
Add the rosewater to the cream mixture.
Beat the double cream thick, not stiff.
Pour the saffron milk in a glass to cool.
Add it to the cream and mix it in.
Stop mixing when the cream is getting stiff but thick-fluid.
Pour the Nimish in pretty glasses to serve.
Cover the glasses and place them overnight in the fridge.
Sprinkle chopped pistachio nuts on the Nimish.
In India they place edible silver leaf on this festive dessert, we replaced it by edible glitter.
Very delicious, creamy and soft is this especially festive dessert from India! A lovely final dish on an festive menu.