Sauce, syrups, dips can be home made instead of buying from stores. Homemade products are always chemical free, also free from food colors. I had a long pending recipe to try for almost a year, though it is one of my childhood favorite i never got a chance to make this recipe until today. I was so damn urging myself to make this recipe right away and make "rose milk" using this syrup.

Rose milk is one such drink which i cant deny anytime, even in the middle of the night i can drink. Most of my Newyork days i had spent drinking rose milk using roohafza. Back then i was not blogging and hence did not think of exploring recipes and always used store brought rose syrup. Now that i know the process is real quick and chemical free, i'm not gonna buy rose syrup or rose milk outside going forward. Do give it a try and share your feedback. Happy Cooking! 😃😃😃

Ingredients:
1 cup sugar
3/4 cup water
1/4 cup chopped beetroot , water as required to make beetroot juice
1 tsp rose essence
Steps:
Add 1/4 cup of chopped beetroot to a mixer.
Pulse it by adding little water.

strain beetroot juice and keep it aside.


Heat a sauce pan with sugar and water. I have used a pressure cooker pan here.

Bring it to boil on medium flame.

Now add beetroot juice

Bring it to boil.

Further simmer down to get a thin consistency. It should form a string and string should break immediately. Do not let it reach one string consistency as the syrup tend to thicken in the cooling process.

Switch off the flame. Add rose essence. Amazing rose syrup is ready without using any food color. We just extracted beetroot juice and added it instead of the pink food color.

Once the syrup cools down, transfer it to a clean glass container. It might stay good for up to one month when refrigerated.

Essentially, the rose syrup could be used in preparing rose milk ( the primary reason to why i prepared rose syrup 😃)

Rose syrup is also used as a topping for sweet lassi, in falooda recipes. The options are endless with our imagination. Here is a pic of homemade rose milk using rose sryup.
Rose milk is one such drink which i cant deny anytime, even in the middle of the night i can drink. Most of my Newyork days i had spent drinking rose milk using roohafza. Back then i was not blogging and hence did not think of exploring recipes and always used store brought rose syrup. Now that i know the process is real quick and chemical free, i'm not gonna buy rose syrup or rose milk outside going forward. Do give it a try and share your feedback. Happy Cooking! 😃😃😃
Ingredients:
1 cup sugar
3/4 cup water
1/4 cup chopped beetroot , water as required to make beetroot juice
1 tsp rose essence
Steps:
Add 1/4 cup of chopped beetroot to a mixer.
Pulse it by adding little water.
strain beetroot juice and keep it aside.
Heat a sauce pan with sugar and water. I have used a pressure cooker pan here.
Now add beetroot juice
Bring it to boil.
Further simmer down to get a thin consistency. It should form a string and string should break immediately. Do not let it reach one string consistency as the syrup tend to thicken in the cooling process.
Switch off the flame. Add rose essence. Amazing rose syrup is ready without using any food color. We just extracted beetroot juice and added it instead of the pink food color.
Once the syrup cools down, transfer it to a clean glass container. It might stay good for up to one month when refrigerated.
Essentially, the rose syrup could be used in preparing rose milk ( the primary reason to why i prepared rose syrup 😃)
Rose syrup is also used as a topping for sweet lassi, in falooda recipes. The options are endless with our imagination. Here is a pic of homemade rose milk using rose sryup.
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