The weather is warm, the landscape is green, lush and peppered with bursts of flowers. The month of Ramadan completed and  flowed into the festivities of Eid ul Fitr, signifying the end of Ramadan.

This has the flavors of Eid I grew up with, saffron, cardamom and rose….mmm the essence is just so soothing.

The irony is that we did not make ice cream when growing up in Kashmir…there were no real freezers but the flavors found their way in so many sweet dishes like rice pudding and refreshing rose drinks.

I have to say that this is really easy to make…no churn, no stress, just a lot of fun whipping up the cream 🙂

I have used organic rose water, saffron that I brought from Kashmir and regular green cardamoms. I soaked the almonds overnight and chopped them after removing the skin.

For the Cardamom, I crushed the pods with a rolling pin on the counter, removed the green skin and just kept crushing until I got the consistency I wanted.

I found a brand of organic condensed milk online that I love. Use  the one you like or make your own if you are adventurous.

Ingredients:

• I pint carton of whipping cream
• 3/4 can condensed milk ( 14 oz)
• 1 tablespoon coconut sugar
• 1/2 tsp ground cardamom
• 1/4 tsp crushed saffron
• 1 tsp rose water
• 1/tsp crushed organic rose leaves
• 1/4 tsp pink Himalayan salt
• 2 tablespoons slivered almonds

Putting it together:

• Whip the cream until you have soft peaks
• Add sugar, cardamom, rose water and saffron and whip again until you have stiff peaks
• Fold in the condensed milk , a pinch of salt and rose leaves
• Line a glass loaf pan or bowl with plastic wrap. Pour in the mixture
• Top with almonds, some rose leaves and freeze overnight
• Serve in scoops or slices. You can serve with a drizzle of honey and nuts.

Join me at Angie’s Fiesta with Suzanne @ apuginthekitchen and Jess @ Cooking Is My Sport.

Also sharing this on  Saucy Saturday #52….my first time at this party!