These rose cardamom dessert shots are the perfect no-bake chilled dessert. They are sweet, creamy, and absolutely delicious.
This recipe was inspired by the milk-base in ras malai – it’s sweet, infused with cardamom, and super creamy.
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What Are Rose Cardamom Dessert Shots?
These rose cardamom dessert shots are a quick and easy no-bake chilled dessert that are rich and indulgent. The base is made with sweetened milk that is slightly thickened with heat, and infused with cardamom and rose flavors.
Ingredient Breakdown:
If you want to make the best rose cardamom dessert shots, make sure you have the following ingredients:
- Evaporated milk
- Cardamom pods
- Condensed milk
- Roohafza
- Torani rose syrup
- Saffron
How to Make Rose Cardamom Dessert Shots
- To make your rose cardamom dessert shots, start by heating up your evaporated milk on a low heat, and make sure to use a heavy bottom pan because you don’t want the milk to burn and stick to the bottom.
- Then, break open your cardamom pods and remove the shells. Crush the seeds inside with a mortar and pestle, and then add this ground cardamom to your milk.
- Next, add your condensed milk and saffron.
- Simmer the mixture on low heat for 5-7 minutes and stir constantly during this time to prevent the milk from sticking to the bottom and burning.
- This is an optional step, but you can use a sieve, strain your milk into a heat-resistant bowl (to keep outany large crushed cardamom pieces).
- Then, stir in your roohafza and torani syrups.
- Then, pour your mixture into dessert shot glasses and cool in the fridge for a few hours, or even overnight (I prefer cooling overnight for a thicker texture and better infusion of flavors).
- Once cooled, garnish your rose cardamom shots with whipped cream.
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Rose Cardamom Dessert Shots
Ingredients
- 1 can evaporated milk
- 2 cardamom pods
- 1 tbsp condensed milk
- 1 tbsp roohafza
- 1/2 tbsp Torani rose syrup
- 6 strands of saffron
Instructions
- Start heating up your evaporated milk in a heavy bottom pan on a low heat.
- Break open your cardamom pods and remove the shells. Crush the seeds inside with a mortar and pestle, and then add this ground cardamom to your milk
- Add your condensed milk and saffron
- Simmer the mixture on low heat for 5-7 minutes and stir constantly during this time to prevent the milk from sticking to the bottom and burning
- Optional: Using a sieve, strain your milk into a heat-resistant bowl (to keep outany large crushed cardamom pieces)
- Stir in your roohafza and torani syrups
- Pour your mixture into dessert shot glasses and cool in the fridge for a few hours, or even overnight (I prefer cooling overnight for a thicker texture and better infusion of flavors)
- Once cooled, garnish with whipped cream
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