- Rooh afza syrup: Starter: Using scissors remove the white portions of petals. Wash thoroughly and strain to get rid of water. spread them on a paper towel to remove the moisture. If you have a salad strainer, you can easily get rid of the moisture. Place the petals in a bowl, add citric acid and ½ c sugar, press them together with your hands; Juices will ooze out of the petals. Cover and refrigerate for 2 days. You may use ziplock bag also for refrigerating as I did.
- Syrup: Boil water in a kadai over medium heat. Add the refrigerated starter. Simmer the heat. Petals get cooked, get softer, and lose their color into water. Strain, collect the sugary water in a bowl. Transfer this to a kadai over a medium heat. Add remaining sugar, saffron; keep stirring, it get thicker and thicker. Drop a few drops of the syrup on a plate, if it does not run, you have the right consistency. Take one cup of the syrup to make jelly. Use the rest for making rose milk sharbat.
- Continue cooking 10-15 mins until the syrup is 70% thick, Add a tsp citric acid, when The syrup is sticky, turn the heat off. Taste, and adjust the sweetness by adding as much honey.as you want. Let it cool. You can store it in a sterile jar for later use. This is rooh afza syrup Jelly: Add agar agar to the saved syrup mix, microwave for a minute. Cool, pour into a mould, refrigerate. Jelly will set in 3-4 hours. Take it out when you are ready assemble the sharbat. Then cut into smaal pieces;
- To make sharbat: In a tall glass, mix sabja, and rooh afza syrup), Add 2-3 c ice cold milk Add jelly pieces. Add ice cubes 5-10. Ready to drink
A new style rose milk sharbat
Rose Milk Sharbat
#myrecipe
By Khusbhoo Sethi
Jun, 11th
640
Servings
2 persons
Cook Time
20 minutes
Ingredients
8
- 10
Ingredients
- as required rooh afza syrup
- 4 cup fresh red rose petals
- 1 tsp citric acid or lime juice
- 1 1/2 cup brown sugar
- 4 cup water 1 tsp saffron
- 1/2 cup honey
- 2 tbsp rooh afza syrup 2 tbsp sabja
- 6 c ice cold milk as required Ice cubes
- 1 c rose syrup
- 1/2 tsp agar agar
Instructions
Notes/Tips
Serve chilled and enjoy
