Rose Flavoured Custard Recipe


  • 1 litre Milk
  • 3 tsps Rose Water
  • Yellow Food coloring
  • 1 tsp Ground Cardamom
  • 400 Sweetened Condensed Milk
  • 2 tsps Chopped Shelled Pistachios, toasted
  • 1 tbsp Chopped Blanched Almonds, taosted


  1. Bring milk to boil in a medium pan. Simmer, uncovered, for about 25 minutes or until reduced to half. Strain into a large bowl then return into same pan.
  2. Add condensed milk, rose water, cardamom and enough food colouring to make milk mixture a pale-coloured custard.
  3. Simmer, uncovered, for about 15 minutes, stirring occasionally, or until thickened slightly.
  4. Transfer the custard to a large bowl. Stir in nuts. Cover, refrigerate 3 hours or overnight. Serve with fresh fruit, if desired.

Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for icecreams, puddings, etc.

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