Nawabi Rose & Fennel Shots
Nawabi Rose and Fennel Shots blend rose petals, fennel, coconut, milk, and vanilla ice cream into small fragrant dessert shots.
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10 mintotal
Prep 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
Active time only; strain after blending if you want a smoother shot.
Method
In a small dry grinder jar, combine the dried rose petals, fennel seeds, and desiccated coconut.
Grind them into a somewhat fine but slightly coarse powder to release their rose and fennel aroma.
Transfer this aromatic powder to a larger blender jar.
Add the vanilla ice cream, chilled full fat milk, sugar syrup, and crushed ice cubes into the blender.
Blend on high speed for about 45 seconds until the mixture is smooth, pale pink, and frothy on top.
45 sec
Pour the thick liquid directly into small decorative shot glasses, garnish with a single dried rose petal, and serve immediately.
How to tell it's done
The shots should be creamy and smooth, with rose aroma, fennel warmth, and a light coconut texture.
Getting it right
Tip
If you prefer an absolutely smooth drink without any tiny bits to chew on, strain the blended liquid through a fine sieve before pouring into the shot glasses.
What to serve it with
Serve chilled in shot glasses as an elegant party drink or a fragrant post-meal sweet shot after a rich Indian feast.
Common mistakes
- The drink is gritty and the fennel catches in the throat.
- Grind the petals, fennel, and coconut finely before anything liquid goes in, and blend the full forty-five seconds afterwards. Whole fennel seeds dropped into milk never break down, and this is served in a shot glass where every seed shows.
Substitutions
- Dairy-free ice cream and any plant milk work — coconut milk suits the fennel particularly well. A tablespoon of rose syrup can replace the dried petals and the sugar syrup together, though the drink loses the flecked texture. Use culinary rose petals, not the ones sold for potpourri or floral arrangements.
Storing and reheating
Serve at once — it separates and the ice cream melts within minutes. The ground rose, fennel, and coconut powder keeps a fortnight in an airtight jar, which is the part worth preparing ahead.
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