Milk based desserts are very popular all over the wold in Ramadan as it’s cooling for our stomachs after a long days fast. Today I made Ghas for after Tarawee Tea, Ghas is a Indian dessert made by boiling milk with agar agar powder and mixing cream, cardamom powder and additional flavourings.
Today I added coconut and rosewater to the traditional recipe and garnished with saffron pashmak, rose petals, and edible gold leaf.
I have shared the recipe below for you to try
Rosewater & Coconut Ghas
1 and 1/4 teaspoon agar agar powder
500 ml full cream milk
2 teaspoon rose water
1 tablespoon desiccated coconut
1/4 teaspoon cardamom powder
290g nestle cream
300g condensed milk
1. Bring milk and agar agar powder to a boil and remove of heat
2. Add condescended milk, nestle cream, cardamom powder, rose water and coconut.
3. Whisk till frothy
4. Pour into glasses or dessert bowls and allow to set
5. Decorate as desired
6. Place in fridge once completely cooled
You can use rose syrup or any other syrup flavouring
You can omit rose water and coconut and have it just as a traditional ghas
You can garnish as you wish – nuts, fruit, edible roses etc