How to make rooh afza syrup
1
firstly, in a large kadai take 2 cup dried rose petals and 3 cup sugar.
2
add 2 cup water and stir well until sugar dissolves.
3
boil the rose petals for 5 minutes or until the flavour or rose in infused in water.
4
drain off the water to separate the petals.
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now add 1 cup sugar, 2 tsp lemon juice and ½ tsp red food colour.
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mix well making sure everything is well combined.
7
transfer the rose sugar water back to the kadai.
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continue to boil.
9
once the water comes to a boil, add 1 cup of hot water.
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stir and boil for at least 5 minutes.
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or until the syrup thickens and turns sticky. you don’t need string consistency here.
12
cool completely, and add a few drops of kewda water. mix well.
13
store the rooh afza syrup in a glass bottle for up to 6 months.
How to make roohafza mojito
1
in a tall glass take 2 tbsp sabja, 2 tbsp rooh afza syrup, 3 mint leaves and ½ lemon.
2
mix well making sure everything is well combined.
3
now add chilled water and mix well.
4
finally, enjoy rooh afza mojito with ice cubes.
How to make rose milk
1
in a tall glass take 2 tbsp sabja, 2 tbsp rooh afza syrup.
2
now add chilled milk and mix well.
3
finally, enjoy rose milk with ice cubes.
Video
Notes
- firstly, instead of lemon juice, you can use citric acid. however, both help to prevent sugar syrup from crystalising.
- also, if you are not having access to rose petals, then you can use rose essence or rose water for flavour.
- additionally, boil the syrup on a medium flame for flavours to infuse deeply.
- finally, rooh afza recipe can be used to prepare a variety of sharbat and desserts.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/roohafza-sharbat-recipe-homemade-ruabja/