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Rose Pistachio Milk

Rose Pistachio Milk

  • Author: Shradha Rawat
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Category: Beverages
  • Method: Stovetop
  • Cuisine: Indian


Rose infused milk with creamy pistachios is a rich and flavourful beverage perfect for festivals. It can be served hot or cold.



  • 1½ cup full fat milk
  • ⅓ cup dried rose petals
  • 1 tbsp cardamom pods
  • 1½ tbsp jaggery powder or whole cane sugar
  • ¼ cup pistachios


  1. Boil full-fat milk in a sauce pan.
  2. Once it boils, add dried rose petals, crushed cardamom pods and jaggery powder. Simmer the heat and keep reducing the milk to thicken it.
  3. Keep stirring so that the milk doesn’t burn. Keep reducing it for about 20 minutes on low flame.
  4. Meanwhile, crush unsalted pistachios in a mortal pestle into very small chunk almost like a powder. You can so it in a food processor or mixer.
  5. Once the milk is reduced, strain the milk. 
  6. Add crushed pistachio chunks/powder to the milk and mix well.


  1. If you have salted pistachios, wash then under running water. Let them dry before using in this recipe.
  2. You can add cardamom powder instead of crush whole cardamom. This way, you can choose not to strain the milk as rose petals are edible.

Keywords: milk, begerage, hot, hot drinks, holi, holi recipes