Description
Enjoy a creamy and exotic Indian-inspired breakfast with these Kulfi Overnight Oats. Infused with fragrant cardamom, saffron, and rosewater, and topped with crunchy pistachios, this deliciously flavorful and easy-to-make recipe offers a nutritious start to your day with minimal prep.
Ingredients
Scale
Overnight Oats Base
- 1/2 cup (50g) old-fashioned rolled oats
- 3/4 cup (180ml) milk (dairy or almond/coconut milk)
- 1 tablespoon maple syrup or honey (adjust to taste)
- 1/8 teaspoon ground cardamom
- A few strands of saffron
- 1/2 teaspoon rosewater (optional but recommended)
- 1 tablespoon chopped pistachios or almonds
- Pinch of salt
Toppings (Optional)
- More nuts
- Dried rose petals
- A drizzle of honey
- Fruit slices
Instructions
- Bloom saffron: In a tablespoon of warm milk, soak a few saffron strands for about 5 minutes to release their color and aroma.
- Mix the base: In a jar or container, combine the rolled oats, milk, maple syrup or honey, ground cardamom, rosewater, and the saffron-infused milk. Stir well to integrate all the ingredients.
- Add nuts: Stir in the chopped pistachios or almonds evenly throughout the mixture for crunch and flavor.
- Season: Add a pinch of salt to enhance and balance the sweetness and spices.
- Chill overnight: Seal the container and refrigerate for at least 6 hours or overnight to allow the oats to soak and flavors to meld.
- Serve: Stir the oats before serving, adding a splash of milk if you prefer a looser consistency. Top with additional nuts, dried rose petals, a drizzle of honey, or fresh fruit slices as desired.
Notes
- Use almond or coconut milk to make the recipe dairy-free and vegan.
- Adjust sweetness by varying the amount of maple syrup or honey.
- Rosewater is optional but adds an authentic floral aroma characteristic of Indian desserts.
- For added texture, toast the nuts lightly before chopping and adding.
- This recipe can be doubled or tripled easily to prepare multiple servings.
