Rooh Afza syrup recipe| Recipe of Gulab sharbat|How to make Rooh Afza syrup at home|Homemade Gulab sharbat recipe|Gulab sharbat recipe with step by step instructions.
Rooh Afza syrup recipe | Recipe of Gulab sharbat is used as a summer cooler in Indian subcontinent, which is in thick concentrated form, is sweet, rose scented, fragrant, smooth in texture syrup that is made using fruits, vegetables, herbs and roots.
In Arabic language”Rooh” means soul and “Afza” means to refresh— Rooh Afza translates to refresher of soul.
According to Wikipedia, It is a Unani medicine and was developed to reduce body heat.
What is Rooh Afza syrup recipe| Recipe of Gulab sharbat
In a concentrated form, originally Rooh Afza syrup recipe | Recipe of Gulab sharbat is made with extracts from herbs, flowers, vegetables, roots and fruits to keep your body cool in Summers.
To add flavor to sharbats, lemonade, ice creams, gola, falooda and milk, this syrup leads the pack. It’s generally consumed during summer months, specially in Ramadaan to cool down the body.
Homemade is always the best
Summers are coming to a peak and what’s better than a home made Rooh Afza syrup recipe|Recipe of Gulab sharbat try this time.
Bid goodbye to market bought syrups, sharbats and squashes that are full of artificial colours and preservatives.
This summer make home made syrups, squashes and sharbats to enjoy with your family and friends.
What ingredients are required to make Rooh afza?
6 ingredients recipe of Rooh Afza syrup recipe | Recipe of Gulab sharbat is easy to make and it just requires 30 minutes to make from start to finish.
For this we need sugar syrup, and required flavours like cardamom powder, rose essence and some rose petals(optional).
Summers and Rooh afza
Summer coolers are my favorites and I have many recipes on my blog. Last summer I saw my friend Mr Shailender Sharma sharing this wonderful recipe on his blog.
And then it suddenly struck me that inspite of making Rooh Afza every year at home, I never thought to put this in my blog. So today finally, here I am sharing my style of making Rooh Afza at home.
If you are looking for few more Summer coolers, do check out the following recipes on the blog –
A very versatile Rooh Afza syrup recipe|Recipe of Gulab sharbat
I have made Season’s first homemade rooh afza that is very easy to make. I prefer to make this syrup fresh and in small batches.
Practically speaking to make original recipe of Rooh Afza at home is impossible as it calls for many herbs and flowers that are inaccessible to us. So here I have tried to make replica of original recipe, that doesn’t compromise on taste.
In conclusion the taste is same like market one but much cheaper than readymade syrup that is full of preservatives.
This can be used to make simple rooh afza, milk rose, lemonade or for making falooda.
This syrup has shelf life of almost for 6 months if you stay in the place that enjoys cold climate. Otherwise store this in fridge if you stay in the country that enjoys warm climate most of the time.
- Sugar 1 kg
- Water 4 cups
- Milk 2 tbsp
- Red roses (Organic or Desi variety) 4 to 5, optional
- Cardamom powder a pinch
- Red food colour 1+1/2 tsp less or more diluted in cold water
- Rose essence(liquid) 4 drops
- In a pan add sugar and water. Bring it to boil. Stir continuously.
- Once the water comes to a rolling boil, sprinkle milk over it. The impurities in the sugar will start to float on top of it.
- Remove the scum that floats over water-sugar mixture.
- Keep boiling the water-sugar mixture on slow flame till sugar dissolves. Meanwhile add cleaned rose petals of organic or, of Desi variety roses with thin petals and cardamom powder
- The consistency of syrup should be of less than 1 string (1 tar), just like how we make sugar syrup for gulab Jamun.
- It will take around 20 minutes to reach desired consistency.
- If you choose to omit adding rose petals, please move on to next step of adding colour to sugar syrup directly.
- Thereafter add red food colour that is diluted in cold water. Then mix diluted colour drop by drop and keep stirring. Do not add all the colour at a time.
- Switch off the flame and let the syrup cool down.
- Mix rose essence into cooled syrup in the last. Sieve this syrup and transfer this syrup in air tight glass bottle.
2. The use of roses in this recipe is completely optional. You may omit using it.
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I will see you soon with yet another interesting recipe. Come right back a I love to have you around.