Rose & Cardamom Rice Flour Recipe – Authentic Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Rose & Cardamom Rice Flour Recipe – Authentic Indian Sweet

Okay, let’s be real. There’s something magical about the aroma of cardamom and rose water swirling together. This Rose & Cardamom Rice Flour recipe is a little piece of that magic, and honestly, it’s been a family favorite for years. I first made this for Diwali when I was still learning my way around the kitchen, and it was a hit! It’s surprisingly easy, and the delicate flavors are just… comforting. You absolutely have to try it with a hot cup of chai!

Why You’ll Love This Recipe

This isn’t just another sweet treat; it’s a little taste of Indian tradition. It’s quick to make – ready in under 30 minutes! – and requires minimal ingredients. Plus, the combination of floral rose, warm cardamom, and nutty rice flour is simply divine. It’s perfect for festive occasions, a cozy afternoon snack, or when you just need a little something sweet to brighten your day.

Ingredients

Here’s what you’ll need to create this delightful dessert:

• 2 cups water (480ml)
• 1/3 cup sugar (67g)
• 1/4 tsp cardamom powder (about 0.6g)
• 1 tbsp rose water (15ml)
• 1 tbsp butter (14g)
• 1/2 cup rice flour (60g)
• Pistachios (toasted and crushed), for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Rice Flour: This is the star! You can find different types of rice flour. I prefer using idli rice flour – it gives a really soft texture. But regular rice flour works beautifully too. If you can find it, bansi rava (a coarser rice flour) adds a lovely slightly grainy texture.
• Rose Water: Don’t skimp on the quality here. A good rose water will have a lovely, fragrant aroma. You can find it at most Indian grocery stores, or even online.
• Cardamom: Freshly ground cardamom is always best. The flavor is so much more vibrant. If you’re using pre-ground, make sure it’s relatively fresh.
• Sugar: Regular granulated sugar works perfectly.
• Butter: Adds a lovely richness.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, in a saucepan, bring the water and sugar to a boil. Let it bubble away for about 10 minutes, until the sugar is completely dissolved. You’ll know it’s ready when the water looks clear.
2. Now, stir in the cardamom powder and rose water. Give it a quick mix, then take it off the heat. Set this sugar syrup aside – we’ll need it in a bit.
3. In a separate pan, melt the butter over low heat. Once melted, add the rice flour.
4. This is where the magic happens! Toast the rice flour over low heat for about 10 minutes, stirring constantly. You’ll start to smell a lovely, nutty aroma. This step is important – it gets rid of any raw flour taste.
5. Now, gradually pour the hot sugar syrup into the toasted rice flour while whisking continuously. This is key to preventing lumps! Keep whisking until everything is well combined.
6. Return the mixture to low heat and cook for another 5-7 minutes, stirring constantly. It will start to thicken and pull away from the sides of the pan. You’ll know it’s ready when it forms a soft, slightly sticky ball.
7. Finally, transfer the mixture to a serving dish. Garnish generously with those crushed pistachios. Let it cool completely before serving.

Expert Tips

A few little things I’ve learned over the years:

• Whisk, whisk, whisk! Seriously, constant whisking is your best friend when adding the sugar syrup.
• Low and slow: Keep the heat low throughout the cooking process. This prevents burning and ensures even cooking.
• Don’t overcook: Overcooking will make the mixture hard and brittle. You want it to be soft and slightly sticky.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the butter for a plant-based butter alternative. It works beautifully! My friend, Priya, swears by using coconut oil for a subtle coconut flavor.
• Gluten-Free: This recipe is naturally gluten-free, as long as you use pure rice flour.
• Spice Level: If you really love cardamom, feel free to add a little extra – maybe up to 1/2 teaspoon.
• Festival Adaptations: This is a popular sweet for Diwali and Eid. During Diwali, my family loves to add a tiny pinch of saffron for a beautiful golden hue.

Serving Suggestions

This Rose & Cardamom Rice Flour is best served slightly warm or at room temperature. It’s absolutely heavenly with a hot cup of masala chai or a glass of cold milk. It also makes a lovely little treat with your evening coffee.

Storage Instructions

Leftovers? (If there are any!) Store in an airtight container at room temperature for up to 3 days. It might lose a little of its softness, but it will still be delicious.

FAQs

Got questions? I’ve got answers!

• What type of rice flour works best for this recipe? Idli rice flour is my go-to for a super soft texture, but regular rice flour works great too.
• Can I make this recipe ahead of time? You can make the sugar syrup ahead of time and store it in the fridge. But I recommend making the entire recipe fresh for the best texture.
• How do I prevent lumps from forming when adding the sugar syrup? Whisk, whisk, whisk! And pour the syrup in gradually.
• What is the best way to store leftover Rose & Cardamom Rice Flour? In an airtight container at room temperature for up to 3 days.
• Can I use a different type of nut for garnish? Absolutely! Almonds, cashews, or even walnuts would be lovely.

Enjoy! I really hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!