By Deepali Verma
September 6, 2024
Flowers add a delicate touch to Indian festive sweets, enhancing both flavour and presentation. Here’s how you can incorporate edible flowers into traditional Indian desserts.
Fresh rose petals add a fragrant and elegant touch to sweets like kheer, gulab jamun, and rasgulla, enhancing the visual appeal and adding a mild floral essence.
Though technically a stigma, saffron is often considered a flower element. It’s soaked in milk and added to sweets like barfi and kulfi for its golden hue and subtle flavour.
Marigold for Colour: Dried marigold petals can be sprinkled on ladoos and halwa, imparting a warm, vibrant colour.
A few dried lavender buds in phirni or milk-based sweets offer a unique, aromatic twist.
Jasmine-infused syrup can be drizzled over rabri or malpua for a delicate, floral aroma.