Ingredients
Method
- Here in this recipe we are not going to add any artificial preservatives and food colour, for a nice pink colour you have to use just one ingredient have a look at recipe for that.
- Take apan add 2 cup water, and 2 cup sugar
- Stir on slow flame till all sugar dissolved in water
- After thatadd 2 cup rose petals and keep it on slow flame for 2 minutes.
- rose petals colour will be change after 2 minute
- Now add4-5 small pieces of beet root, it gives a very nice colour to the syrup
- Now cover it and simmer it for 20 minutes on slow flame.
- After 20 minutes add 2 tsp rose water and again let it simmer for 2 minutes
- After that add 1.5 tsp lemon juice, it prevents syrup from crystallization and also it works as natural Preservative
- Now we don’t want any string in chashni, take some chashni between your finger and thumb If you feel sticky , our syrup is done. Switch off the gas .
- strain the syrup using a strainer
- Discard the beetroot pieces and remained rosepetal can be used as rose gulkand.
- Once the syrup is cooled, transfer it into a air tight glass jar or bottle anduse as required . this homemade Rose syrup stays fresh for up to 6 months
ROSE MILK USING THIS ROSE SYRUP
- Mix rose syrup and chilled milk together and that’s it yourchilled homemade rose milk is ready within seconds.
- You can adjust quantity of rose syrup according to yoursweet taste.
Notes
Don’t make any string in chashni
Color of rose syrup depends on quality of your rose petals
Keep in mind that in ready made rose syrup have artificial color so it gives a dark pink color to your drink However we are using beetroot to give a natural colour so you will get a pink color of your drink but not very dark like store bought.
You can add food colour instead of beetroot if you want dark pink colour in your drink.
