Rose Water Fruit Cream Recipe – Easy Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Rose Water Fruit Cream Recipe – Easy Indian Dessert

Hey everyone! If you’re looking for a light, refreshing, and utterly delicious dessert that comes together in minutes, you have to try this Rose Water Fruit Cream. It’s a vibrant mix of fresh fruits, subtly floral rose water, and a cloud of whipped cream – perfect for a warm afternoon or a sweet ending to any meal. I first made this for a small get-together with friends, and it was a huge hit! It’s become a regular in my kitchen ever since.

Why You’ll Love This Recipe

This Rose Water Fruit Cream is seriously special. It’s incredibly easy to make – no baking required! It’s also wonderfully customizable. Feel free to swap in your favorite fruits, or adjust the sweetness to your liking. Plus, it’s a beautiful dessert to serve, with all those colorful fruits shining through. It’s a guaranteed crowd-pleaser, and a lovely way to enjoy the flavors of the season.

Ingredients

Here’s what you’ll need to whip up this dreamy dessert:

• 1 cup whipping cream (about 240ml)
• ?? cup honey (adjust to taste – about 60-80ml)
• 1 tablespoon rose water (about 15ml)
• 1 dragon fruit
• ??” to ?? cup blueberries (about 1/2 – 1 cup, or 75-150g)
• 1 banana
• 1 pear
• ?? cup pomegranate arils (about 1/2 cup, or 75g)
• 1 tablespoon chopped pistachios (about 10g)
• 1 orange zest

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

• Rose Water: This is the star of the show! Make sure you’re using a good quality, food-grade rose water. It adds such a delicate floral aroma and flavor. A little goes a long way, so start with 1 tablespoon and add more to taste.
• Dragon Fruit: Also known as pitaya, dragon fruit is originally from Central America but has become increasingly popular in India. It’s not only stunningly beautiful with its vibrant pink skin and speckled flesh, but it’s also packed with antioxidants and Vitamin C!
• Pistachios: These add a lovely crunch and nutty flavor. I like to use lightly salted pistachios, but unsalted work just as well. Roasting them briefly brings out even more flavor – just a few minutes in a dry pan is all it takes.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, rinse and chop all your fruits – dragon fruit, banana, pear, blueberries, and pomegranate – into bite-sized pieces. Set them aside in a large bowl.
2. Now, in a separate mixing bowl, pour in the cold whipping cream, honey (or your preferred sweetener), and rose water.
3. Using a hand mixer or a whisk (a whisk takes a little more elbow grease!), whip the mixture until soft peaks form. This usually takes about 3-5 minutes. You want it to be light and fluffy, but not stiff.
4. Gently fold the chopped fruits into the whipped cream. Be careful not to overmix, or you’ll deflate the cream!
5. At this point, you can either serve it immediately, or pop it in the fridge for a couple of hours to chill. Chilling allows the flavors to meld together beautifully.
6. Before serving, garnish with a sprinkle of orange zest, chopped pistachios, and a few extra pomegranate arils. A drizzle of honey is optional, but always a good idea!

Expert Tips

• Cold Cream is Key: Make sure your whipping cream is very cold. This helps it whip up faster and hold its shape better. You can even chill the mixing bowl beforehand!
• Don’t Overwhip: Overwhipped cream can become grainy. Stop whipping as soon as soft peaks form.
• Gentle Folding: When folding in the fruit, use a light hand. You want to distribute the fruit evenly without knocking all the air out of the cream.

Variations

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

• Vegan Adaptation: Swap the whipping cream for chilled coconut cream! It creates a wonderfully rich and creamy texture.
• Spice Level: Add a pinch of cardamom powder to the whipped cream for a warm, aromatic twist. My grandmother always added a tiny bit – it’s a family favorite!
• Festival Adaptations: This dessert is perfect for celebrations! During Holi, you could use seasonal fruits like mangoes and strawberries. In the summer, add a splash of mango pulp to the cream for an extra tropical flavor.

Serving Suggestions

This Rose Water Fruit Cream is delicious on its own, but here are a few ideas for serving:

• Serve in individual glasses or bowls for an elegant presentation.
• Pair it with a cup of chai or a refreshing glass of lassi.
• It’s a lovely addition to a brunch spread or a light dessert buffet.

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 24 hours. The cream may deflate slightly, but it will still taste delicious.

FAQs

Let’s answer some common questions:

• Is this dessert traditionally Indian? While not a traditional dessert in the sense of being centuries old, the use of rose water, pistachios, and fruits in Indian desserts is very common. This is a modern take on those classic flavors.
• Can I use other fruits in this recipe? Absolutely! Feel free to experiment with your favorite fruits. Mangoes, strawberries, peaches, and grapes would all be delicious.
• What is the best way to whip the cream for soft peaks? Use cold cream and a chilled bowl. Start on low speed and gradually increase to medium speed. Stop whipping as soon as soft peaks form – they should hold their shape but still be slightly floppy.
• Can I make this dessert ahead of time? You can chop the fruit ahead of time and store it in the fridge. However, it’s best to whip the cream and assemble the dessert just before serving to prevent it from becoming soggy.
• What are the benefits of using rose water? Rose water is known for its calming and soothing properties. It also adds a beautiful floral aroma and flavor to desserts.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!