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Rose & Saffron Almonds

Region: North India

Roasted California Almonds coated in gulkand and saffron, then rolled in dried rose petals — floral, fragrant, and rooted in classic North Indian flavours.
Almonds

Difficulty

Easy

Ingredients
  • Premium whole almonds – 1 kg
  • Ghee - 500gm
  • Premium gulkand (well strained) – 80 gm
  • Rose syrup concentrate – 20 gm
  • Freeze-dried raspberry powder – 25gm
  • Saffron threads, lightly crushed – 0.3 gm
Rose Coating
  • Dehydrated edible rose petals, lightly crushed – 30-35 g
  • Freeze-dried rose petal powder – 8 gm
  • Organic dried rose buds, finely crushed – 10 gm
Garnish
  • Fresh organic rose petals
  • Edible silver leaf (optional, for a luxurious finish)
Preparation
Roast the Almonds
  1. Roast the almonds at 145°C for 16–18 minutes. Toss them in ghee and allow them to cool until just warm.
Prepare the Gulkand Coatings
  1. Melt the sugar gently (40–42°C). Stir in the strainged gulkand, rose syrup, cardamom, and saffron. Mix until smooth and glossy.
Coat the Almonds
  1. Add the warm almonds and toss until every almond is evenly coated.
Roll in Rose Mixture
  1. Before the coating sets, roll the almonds generously in the mixture of dehydrated rose petals, rose petal powder, and crushed dried rose buds.
Garnish
  1. Arrange the beautifully coated almonds on a serving bowl and garnish with fresh organic red rose petals.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.