How to Make Nimish: A Recipe
If you're eager to try your hand at making this exquisite dessert, here’s a simple recipe that captures the essence of Nimish:
Ingredients
- 450 g double cream
- 50 g icing sugar
- 1 teaspoon rosewater
- A pinch of saffron strands
- 100 ml milk
- Chopped pistachios for garnish
- Edible silver leaf optional
Instructions
- Infuse the Saffron: Warm the milk and soak the saffron strands for about 15 minutes, allowing the flavors to fully infuse.
- Whip the Cream: In a separate bowl, whip the double cream until soft peaks begin to form. Be careful not to over-whisk.
- Add the Flavors: Sift in the icing sugar, then add the rosewater and the cooled saffron milk (including the saffron strands).
- Mix and Serve: Whisk gently for about a minute until the mixture is smooth and a few bubbles appear on the surface. Pour the mixture into small serving bowls and chill for at least 4 hours (overnight if possible).
- Garnish: Just before serving, top with chopped pistachios and edible silver leaf for an extra touch of luxury.