In Bengal, these blossoms are made into a paste, typically with mortar and pestle, with freshly grated coconut, green chillies, and mustard paste and eaten with hot white rice.
I made a pesto of lightly stir fried blossoms and goat cheese. Unfortunately, the flavor of the blossoms were overwhelmed by that of the goat cheese. Not what I would call a successful deployment of blossoms even though the pesto itself tasted great. Back to the drawing board.