Rose Phyllo Cake Recipe – Cardamom & Pistachio Indian Dessert

Last Updated on 6 months ago by Neha Deshmukh

Rose Phyllo Cake Recipe – Cardamom & Pistachio Indian Dessert

Hello friends! If you’re anything like me, you’re always on the lookout for a dessert that’s a little bit special, a little bit different, and totally delicious. Well, let me introduce you to my Rose Phyllo Cake. It’s a beautiful blend of flaky pastry, fragrant rose, warm cardamom, and crunchy pistachios – a true celebration of Indian flavors. I first made this for a family gathering and it was an instant hit! It looks impressive, but honestly, it’s surprisingly easy to put together.

Why You’ll Love This Recipe

This Rose Phyllo Cake isn’t just a pretty face. It’s a delightful textural experience – the crisp phyllo, the creamy custard, and the satisfying crunch of pistachios. The rose and cardamom create a wonderfully aromatic flavor profile that’s both comforting and exotic. Plus, it’s perfect for celebrations or simply a sweet treat with your evening chai. It serves 12, takes about 55 minutes to cook, and only 20 minutes of prep – easy peasy!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 box phyllo dough
• 2 sticks (226g) butter
• 1 cup (240ml) milk
• ¾ cup (150g) sugar
• 1 teaspoon rose essence
• 1 teaspoon ground cardamom
• 2 eggs
• 1 cup (200g) sugar (for the syrup)
• ½ cup (120ml) water
• ½ teaspoon rose essence (for the syrup)
• ½ cup (60g) chopped pistachios
• 1 tablespoon rose petals (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Phyllo Dough: This is the star! Make sure to keep it covered with a damp cloth while you’re working with it, as it dries out very quickly. You can usually find it in the freezer section of well-stocked supermarkets or at Middle Eastern/Mediterranean grocery stores.
• Rose Essence: Quality matters here. Look for a pure rose essence, not just flavoring. I prefer the ones from reputable Indian grocery stores. A little goes a long way!
• Cardamom: Freshly ground cardamom is amazing, but good quality ground cardamom works beautifully too. If you’re using pods, you’ll need about 10-12 to get 1 teaspoon of ground cardamom.
• Pistachios: I love using Kacchi Ghoti pistachios for their vibrant green color and delicate flavor, but any good quality pistachios will do.
• Butter: I usually use salted butter, but unsalted works just as well – just add a pinch of salt to the custard.

Step-By-Step Instructions

Alright, let’s get baking!

1. First things first, let’s defrost that phyllo dough according to the package instructions. Then, preheat your oven to 350°F (175°C).
2. Gently unroll the phyllo dough. Layer two sheets, crinkle them up a little to create an accordion fold, and place them into an ungreased baking dish. Repeat this process until you’ve filled the pan with layers of flaky goodness.
3. Pop the pan into the oven and bake for 10 minutes. While that’s baking, melt the butter and set it aside.
4. After 10 minutes, take the phyllo out of the oven and pour the melted butter evenly over the top. Return to the oven for another 10 minutes, until it’s lightly golden and crispy.
5. Now for the custard! In a bowl, whisk together the milk, sugar, rose essence, cardamom, and eggs until everything is well combined. Pour this lovely custard over the baked phyllo.
6. Back into the oven it goes! Bake for another 30-40 minutes, or until the custard is set and golden brown.
7. While the cake is baking, let’s make the syrup. In a saucepan, combine the sugar, water, and rose essence. Bring to a simmer and cook for 8-10 minutes, until the syrup has slightly thickened.
8. Once the cake is out of the oven, drizzle the warm syrup evenly over the top.
9. Finally, garnish with chopped pistachios and delicate rose petals. Let it cool slightly, cut into squares, and serve!

Expert Tips

• Don’t be intimidated by phyllo! It’s easier to work with than you think. Just keep it covered.
• If the edges of the phyllo start to brown too quickly, you can loosely cover the pan with foil.
• For a richer flavor, you can brush each layer of phyllo with melted butter before baking.

Variations

Want to make it your own? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a good quality vegan butter and the milk for almond or soy milk. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: This is a tricky one! Finding gluten-free phyllo is tough. You could try using gluten-free puff pastry as a substitute, but the texture will be different.
• Spice Level: If you love cardamom, feel free to add a little more! A pinch of saffron would also be lovely.
• Festival Adaptations: This cake is perfect for Eid, Diwali, or any special occasion. You can adjust the garnish to suit the festival – for Diwali, use silver leaf (vark) for an extra touch of elegance.

Serving Suggestions

This Rose Phyllo Cake is wonderful on its own, but it’s even better with a cup of hot chai or a scoop of vanilla ice cream. It’s also a lovely addition to a dessert platter.

Storage Instructions

Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

1. What is phyllo dough and where can I find it?
Phyllo dough is a super thin, flaky pastry dough used in many Middle Eastern and Mediterranean desserts. You can usually find it in the freezer section of well-stocked supermarkets or at specialty grocery stores.

2. Can I make the syrup ahead of time?
Absolutely! You can make the syrup a day or two in advance and store it in an airtight container in the refrigerator. Just warm it up slightly before drizzling it over the cake.

3. How do I prevent the phyllo from drying out?
Keep the phyllo dough covered with a damp cloth while you’re working with it. This will prevent it from drying out and becoming brittle.

4. What is rose essence and can I substitute it with rose water?
Rose essence is a concentrated flavoring made from rose petals. Rose water is more diluted. You can substitute rose water, but you’ll need to use about 2-3 times the amount.

5. Can I use different nuts instead of pistachios?
Of course! Almonds, walnuts, or cashews would all be delicious.

6. How can I tell when the custard is fully set?
The custard should be golden brown and slightly firm to the touch. You can also insert a knife into the center – if it comes out clean, it’s ready!

Enjoy this delightful Rose Phyllo Cake! I hope it brings a little sweetness and joy to your day. Let me know in the comments if you try it, and how it turns out!