If you loved the rasmalai dessert shots recipe, these are for you! These milky cardamom and rose infused shots are the perfect treat for summer.
After I made my rasmalai shots recipe, I thought to myself that the only thing that could make these better would be adding rose! So I came up with this recipe. It's super quick and easy to throw together, but is packed with rich ingredients and elevated flavors.
1 can evaporated milk
2 cardamom pods
1 tbsp condensed milk
1 tbsp roohafza
1/2 tbsp Torani rose syrup
6 strands of saffron
Start heating up your evaporated milk in a heavy bottom pan on a low heat.
Break open your cardamom pods and remove the shells. Crush the seeds inside with a mortar and pestle, and then add this ground cardamom to your milk
Add your condensed milk and saffron
Simmer the mixture on low heat for 5-7 minutes and stir constantly during this time to prevent the milk from sticking to the bottom and burning
Optional: Using a sieve, strain your milk into a heat-resistant bowl (to keep outany large crushed cardamom pieces)
Stir in your roohafza and torani syrups
Pour your mixture into dessert shot glasses and cool in the fridge for a few hours, or even overnight (I prefer cooling overnight for a thicker texture and better infusion of flavors)
Once cooled, garnish with whipped cream