https://arshadhs.github.io/tags/saffron/Recent content in Saffron on Arshad SiddiquiHugoen-usSat, 18 Jun 2016 17:52:00 +0100https://arshadhs.github.io/docs/recipe/dessert/nimish/Sat, 18 Jun 2016 17:52:00 +0100https://arshadhs.github.io/docs/recipe/dessert/nimish/<h1 id="nimish"> Nimish <a class="anchor" href="#nimish">#</a> </h1> <p>Nimish is a delicate and fragrant dessert from Lucknow, traditionally made with cream and flavoured with rosewater and saffron. It&rsquo;s light, airy, and perfect for special occasions.</p> <hr> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <ul> <li><strong>Double cream</strong> – 450 grams</li> <li><strong>Icing sugar</strong> – 50 grams</li> <li><strong>Rosewater</strong> – 1 tsp</li> <li><strong>Saffron strands</strong> – a pinch (soaked in 100 ml warm milk for 15 minutes)</li> <li><strong>Chopped pistachios</strong> – a few (optional)</li> <li><strong>Edible silver leaf</strong> – optional</li> </ul> <hr> <h2 id="recipe"> Recipe <a class="anchor" href="#recipe">#</a> </h2> <ol> <li>Whip the cream in a bowl until soft peaks just begin to form. Take care not to over-whisk.</li> <li>Sift in the icing sugar.</li> <li>Add rosewater and the cooled saffron-infused milk (including saffron strands).</li> <li>Whisk briefly until the mixture is smooth and slightly frothy.</li> <li>Gently pour into small serving bowls or glasses.</li> <li>Chill overnight.</li> <li>Garnish with chopped pistachios and silver leaf if desired.</li> <li>Serve chilled.</li> </ol> <hr> <p>A royal dessert with a cloud-like texture and fragrant notes—<strong>Nimish</strong> is sure to leave a lasting impression.</p>