Pistachio & Rose Sugar Madeleine

Madeleine. That little delicate French butter tea cake known for it’s beautiful and distinct scalloped shell shape.

Flavours for Madeleines are endless from sweet to savoury, but we like ours with pistachio, a hint of cardamom and garnished with a delicate rose scented sugar.

It’s the prettiest tea time treat for Eid.

Enjoy Lots Of Love 💗

Pistachio & Rose Sugar Madeleine


2 Large eggs

1/3 cup caster sugar

1 cup flour

1 tsp baking powder

100g melted butter

1/4 teaspoon cardamom powder

1 teaspoon pistachio powder

1/4 cup icing sugar

1/2 tablespoon sugar

1/2 teaspoon rose water

1 tablespoon rose petals


1. Preheat the oven to 180dc.

2. Greece proof Madeleine tray and dust with flour

3. Whisk together eggs and sugar until frothy.

4. Lightly whisk in the flour, cardamom, pistachio powder. Slowly add in butter and gently mix. Leave to rest for 10 minutes

5. Pour batter into the prepared madeleine tray and bake for up to 10 minutes, or until the mixture has risen and tooth pick comes out clean

6. Transfer the madeleines to a cooling rack and leave leave to rest for up to 30 mins

7. Mix icing sugar with little water and rose water

8. Blitz 1/2 tablespoon sugar and rose petals together

9. Brush little sugar glaze over the the cookie and add sugar rose to garnish with crushed pistachios

BKD Notes

Only fill half way to avoid over rising

You can add any flavour to the recipe such as lemon, orange or even thyme

Sugar rose is optional but can be stored and used in juice, smoothies, cakes, tea and water


Rasmalai is a Indian festive dessert eaten at weddings and special occasions – Ras in Hindi translates to “juice” and malai to “cream”. Rasmalai is made with little dumplings of milk balls which are added into a beautiful saffron, cardamom, almond and pistachio milk which cooks the dumplings slowly into a light and soft Rasmalai. There are two ways as to how my Mum taught me this dessert:

1. Authentically and much preferred method you can make your own curdle milk by adding vinegar to boiled milk, straining the mixture, kneading to form a smooth dough.

2. With milk powder and egg is easy and quick to make: this is the way I am going to share with you today as I don’t want to overwhelm the recipe too much for anybody who is making it for the first time.

Its such a beautiful delicate dessert it really needs to be tasted to admire the beauty !

Try it for yourself this Eid, the recipe is really easy to follow.



3 and half cups milk

1/2 cup evaporated milk

1/2 cup sugar

4 whole cardamom pods

1/4 teaspoon cardamom powder

Pinch saffron

1 cup milk powder

1 tablespoon clarified butter

1/2 teaspoon baking powder

1 egg

1 tablespoon thinly sliced almonds

1 tablespoon roughly chopped pistachios


1. Bring milk and evaporated milk to boil on low with sugar, whole cardamom lightly crushed, saffron, almonds and pistachios for approx 10 mins.

2. In a separate bowl mix together milk powder, baking powder, cardamom powder, clarified butter, slowly add whisked egg into the milk powder mixture and mix to gradually form a dough

3. Form approx 10 little balls, flatten ever so slightly and add into the milk.

4. Allow the milk dumplings to rise and cook for further 10 mins on medium-low heat. Turn milk balls around gently after 5 mins of cooking. Cook with lid close. Check it is soft before turning off heat

5. Allow to cool at room temperature and add into the fridge to chill before serving.

6.Garnish with saffron threads and chopped nuts

BKD Notes

I used Klim milk powder but you can also use Nido

Use a wide pot as the dumpling do double in size

Once the Rasmalai is cooked it should be soft, light and spongy

Lychee & Rose Water Phirni

Phirni is another popular milk dessert eaten in the month of Ramadan. Phirni is a pudding made with milk, semolina and traditionally flavoured with rose, cardamom or pistachio. I wanted to play on different flavours so I paired the traditional recipe with Lychee & Rosewater. It a match made in heaven!

Lychee & Rosewater Phirni


3 tablespoon Semolina

1/3 cup condensed milk

2 cups milk

4 tablespoon lychee juice

1 tablespoon rose water

Drop of pink food colouring

1/3 cup nestle cream


1. Make a paste with 1/4 cup milk and semolina

2. Bring the rest of the milk to boil with pink food colouring

3. Add the paste to the boiling milk and stir until it starts to thicken

4. Add condensed milk and stir. Remove of heat and allow to cool slightly

5. Add rose water, lychee juice, nestle cream and mix

6. Pour into bowls and decorate

BKD Notes

Original recipe inspired from Food and Flair

You can find the traditional recipe further down my page & under Ramadan20 highlights

I used lychee juice from the can

Rose water can be added to strength

If you prefer your phirni thicker in texture add more semolina

Pashmak is available to purchase from http://www.thestylishbakers.com