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Stacked squares of rasmalai white chocolate fudge with rose petals and pistachios on a lace doily

Rasmalai White Chocolate Fudge

Rich, creamy white chocolate fudge with the flavours of rasmalai: saffron, cardamom, pistachios and rose petals. A no-cook Diwali fusion sweet made in minutes.
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Prep Time 15 minutes
Cook Time 2 minutes
Setting 4 hours 30 minutes
Total Time 4 hours 47 minutes
Servings: 16 squares
Course: Dessert
Cuisine: Indian Fusion
Ingredients Method Video Notes

Ingredients
  

  • saffron strands a few
  • 1 tablespoon warm milk
  • 250 g white chocolate
  • 125 g condensed milk
  • 1 tablespoon butter
  • 1/4 cup toasted pistachios chopped, about 30 g, plus extra to garnish
  • 2-3 tablespoons edible dried rose petals plus extra to garnish
  • 1 teaspoon cardamom powder

Method
 

  1. Add a few strands of saffron to the warm milk, mix well and keep aside.
  2. In a microwave-safe bowl, add the white chocolate, condensed milk and butter. Microwave in 20-second bursts, stirring each time, until the chocolate melts.
  3. Mix well, then add the saffron milk and mix again. Add the roasted pistachios, dried rose petals and cardamom powder and mix properly.
  4. Pour the mixture into a 8-inch square tin lined with butter paper and level it from all sides. Sprinkle more pistachios and rose petals on top and press them in gently with a spatula.
  5. Refrigerate for 4–5 hours, or overnight, until set.
  6. Lift the fudge out using the butter paper, cut into 16 squares and enjoy! You can cut them into smaller pieces too.

Video

Notes

Makes 16 squares in an 8-inch square tin. You can cut them into smaller bite-size pieces too.
Store in an airtight box in the fridge.