Nimish - The Heavenly Indian Dessert

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1 teaspoon rose water 1 teaspoon rose water
• Slivered almonds and pistachios, for garnish Slivered almonds and pistachios, for garnish
• Edible silver leaf (optional) Edible silver leaf (optional)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 24g, 20g
• Protein: 6g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, combine the whole milk and heavy cream. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent scorching.
2. 2.
   Reduce the heat to low and simmer the milk mixture for about 30 minutes, stirring occasionally, until it reduces to half its original volume.
3. 3.
   Remove the saucepan from heat and let the milk mixture cool to room temperature.
4. 4.
   Once cooled, transfer the milk mixture to a mixing bowl and refrigerate for at least 2 hours or until chilled.
5. 5.
   After chilling, add the granulated sugar, saffron strands, cardamom powder, and rose water to the chilled milk mixture. Using an electric mixer, beat the mixture on medium speed for about 5-7 minutes until it becomes light and frothy.
6. 6.
   Spoon the Nimish into serving bowls or glasses. Garnish with slivered almonds, pistachios, and a sprinkle of edible silver leaf, if desired.
7. 7.
   Chill the Nimish in the refrigerator for another 1-2 hours before serving.
8. 8.
   Serve the Nimish chilled and enjoy the heavenly flavors of this delightful Indian dessert.

Treat your ingredients with care...

• Saffron — Soak the saffron strands in a tablespoon of warm milk for 10 minutes before adding them to the recipe. This will help release the vibrant color and aroma of saffron.
• Rose water — Use a high-quality rose water that is food-grade for the best flavor. Adjust the amount according to your preference for the floral notes.

Tips & Tricks

• Make sure to chill the milk mixture thoroughly before beating it to achieve the desired light and frothy texture.
• Use a wide mixing bowl to allow more air to be incorporated into the mixture while beating.
• For a richer flavor, you can substitute some of the whole milk with evaporated milk or condensed milk.

Serving advice

Serve Nimish chilled in individual bowls or glasses to showcase its delicate texture. It can be enjoyed as a standalone dessert or paired with traditional Indian sweets like Gulab Jamun or Jalebi.

Presentation advice

Garnish each serving of Nimish with a sprinkle of slivered almonds, pistachios, and a touch of edible silver leaf to enhance its visual appeal. Serve it in elegant glassware to elevate the presentation.