Name: Pistachio, Cardamom and Rose Fudge
Prep time: 25 min
Cook time: 20 min
Total time: 4 h 45 min
Cuisine: Indian-inspired
Ingredients: 6 cardamom pods; 125 g unsalted butter, chopped; 100 ml whole milk; 450 g light muscovado sugar; 397 g sweetened condensed milk; 100 g pistachio kernels, slivered or finely chopped; 1/4 teaspoon rose water; 2 tablespoons pistachio kernels (for decoration); 1 tablespoon dried rose petals (for decoration)

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This delicately spiced fudge brings together the warmth of cardamom, the richness of butter and condensed milk, and the subtle floral aroma of rose water. Studded with pistachios, it delivers a smooth, melt-in-the-mouth texture with a fragrant twist that makes it feel truly special.

Why You’ll Love This Recipe

This fudge is wonderfully creamy, perfectly set, and full of balanced flavor. The cardamom adds gentle warmth, the pistachios give a pleasant crunch, and the rose water adds an elegant finish without overpowering the sweetness. It’s ideal for celebrations, gifting, or preparing ahead since it stores beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 cardamom pods
125 g unsalted butter, chopped
100 ml whole milk
450 g light muscovado sugar
397 g sweetened condensed milk
100 g pistachio kernels, slivered or finely chopped
1/4 teaspoon rose water

To decorate
2 tablespoons pistachio kernels
1 tablespoon dried rose petals

Directions

Lightly crush the cardamom pods using a pestle and mortar to split the husks. Remove the black seeds and discard the husks. Grind the seeds into a fine powder and set aside.
Place the butter, milk, muscovado sugar, and condensed milk into a medium-large non-stick saucepan. Heat gently over low heat, stirring constantly until the sugar has fully dissolved.
Increase the heat to medium and bring the mixture to a gentle simmer. Cook, stirring frequently, until it reaches 115°C on a sugar thermometer, about 15 to 18 minutes.
Carefully pour the hot mixture into a large heatproof bowl and allow it to cool for 5 minutes.
Line a 20.5 cm square tin with baking parchment.
Using a handheld electric whisk, beat the mixture on medium speed for about 6 minutes, until it thickens and loses its glossy appearance.
Quickly fold in the ground cardamom, pistachios, and rose water until evenly combined.
Transfer the mixture into the prepared tin, pressing it firmly into the corners and smoothing the surface.
Sprinkle pistachios and dried rose petals over the top, pressing them in gently.
Leave to set at room temperature for approximately 4 hours, until firm.
Lift out using the parchment and cut into 2.5 cm cubes to serve.

Servings and timing

Servings: 64 pieces
Prep time: 25 minutes
Cook time: 20 minutes
Setting time: 4 hours
Total time: approximately 4 hours 45 minutes

Variations

For a different nutty flavor, substitute pistachios with almonds or cashews. You can also add finely grated orange zest for a citrus note that pairs well with cardamom. If you prefer a milder floral taste, slightly reduce the rose water and increase the cardamom instead.

Storage/Reheating

Store the fudge in an airtight container at room temperature for up to one month. Separate layers with baking parchment to prevent sticking. This fudge does not require reheating and is best enjoyed at room temperature.

FAQs

Can I make this fudge without a sugar thermometer?

Yes, cook the mixture until it thickens noticeably and drops slowly from a spoon, indicating it has reached the soft-ball stage.

Is rose water necessary?

Rose water adds a subtle floral aroma, but it can be omitted or replaced with vanilla extract if preferred.

Can I use ground cardamom instead of pods?

Yes, use about 1/2 teaspoon of ground cardamom, though freshly ground seeds provide stronger flavor.

Why is my fudge grainy?

Graininess can occur if the mixture is overcooked or not beaten enough. Accurate temperature and proper whisking are key.

Can I reduce the amount of sugar?

Reducing sugar may prevent the fudge from setting properly and is not recommended.

How do I cut the fudge neatly?

Use a sharp knife warmed under hot water and wipe it clean between cuts.

Can this fudge be frozen?

Freezing is not advised, as it can affect texture and cause condensation when thawed.

What pistachios work best for this recipe?

Slivered or finely chopped pistachios give the best texture and even distribution.

Is this recipe good for gifting?

Yes, it keeps well and looks elegant, making it perfect for homemade gifts.

Can I double the recipe?

Yes, but use a larger saucepan and tin, and allow extra cooking and beating time.

Conclusion

Pistachio, cardamom and rose fudge is a beautifully balanced sweet that combines creamy richness with aromatic spice and gentle floral notes. Easy to prepare and impressive to serve, it’s a recipe worth returning to for special occasions or thoughtful homemade treats.