Rooh Afza syrup recipe | Recipe of Gulab sharbat
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.
Servings 18 Glasses
Ingredients
- 1 kg Sugar
- 4 cups water
- 2 tbsp Milk
- 4 to 5 Red roses optional Organic or Desi variety
- A pinch Cardamom powder
- 1 +1/2 tsp Red food colour less or more if using powder then diluted in cold water
- 4 drops Rose essence liquid
Instructions
- 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 liquid food colour .
- If using food colour in powder form then dilute it in some cold water.
- Then mix 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.
- Serving suggestions
- Mix 2 to 3 spoons of rooh afza syrup in quarter glass of chilled water and enjoy.
Notes
1. While serving Rooh Afza, you may increase or decrease the amount of syrup, to suit your taste buds.
2. The use of roses in this recipe is completely optional. You may omit using it.