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I came across this recipe in Divya's blog and was so mesmerized by the idea of making homemade rose syrup. I bookmarked the recipe at once. Rose milk has always been my son's favorite. And hence, rose milk syrup or Roohafza has always been in my regular grocery list. After trying this recipe, I'm so happy to have my homemade syrup which I don't need to buy anymore and will also be very helful during the next Ramadan. Home made syrups are ten times better than the store bought ones. This is one of the simplest and easiest syrup recipe that I have come across.We can use them to sweeten drinks, drizzled on pancakes for breakfast, for milkshakes, lassis and even in some desserts like cakes and frosting's. The color was very intense pink and beautiful. Not only is the aroma and the color attractive, but you will love the flavor too. I highly recommend this recipe to everyone. Make for yourself and enjoy this exotic and aromatic drink
Ingredients:-
- ½ heaping cup red rose petals (4 big roses)
- 2 cups (500 ml) water
- 1½ cups sugar
- 1 clove
Method:-
- Clean rose petals with water. Arrange it on a cookie tray.
- Heat the oven to the minimum temperature. Keep the tray on the top rack and let it dry for 30 mins.
- Remember not to switch on the timer, we need only the heat to dry
- Boil the water. Place these petals in a jar and pour the boiled water,
stir for 5 seconds.
- Let it cool down to room temperature, then
refrigerate for 12 to 15 hours.
- Strain the water to a pan.
- Place the pan
on medium flame and add sugar, clove to the pan.
- Keep stirring to
dissolve the sugar.
- After the foam starts clearing, water starts to
boil.
- Let it simmer for 10 minutes, switch off.
- Cool completely as it achieves syrup consistency after cooling down.
- Store (along with the clove) in a clean bottle.
Notes:-
- Just make sure the flowers you use haven't been sprayed with pesticides.
- You may use ½ heaping cup store brought dried roses instead of fresh ones.
- Instead of heating it in the oven you can also sun dry the roses for ½ an hour everyday for 2 days.
- Skip the heating and drying process if you're using dried store brought rose petals.
- Sugar can be increased/decreased according to your requirement or
thickness of syrup.
- Cardamon, Cinnamon, Star anise are other ingredients that can be
added but remember it might make the syrup stronger in flavor and smell.
I avoided them intentionally to let the actual rose flavor remain.
- Shelf like is more than a month but refrigeration is also accepted.
Happy Cooking!!
Sending this to :- Cutchi Kitchen'sGiveaway and Hetal's 1st Anniversary Celebration Giveaway and Pramitha love cooking celebrating 1st blog anniversary page andFoodabulous Fest Event organised by SimplyTADKA & Rafeeda's Announcement Page and Srivalli's Kid's Delight Potluck Party and Amrita's Party Event
I simply love dahi phulki and it is also a favorite recipe in my family. It is a simple yet delicious snack usually made during summer-time. It can be served as an appetizer or side dish to any meal. This is a traditional recipe passed on from my grandmother to my mother and now to me.
Ingredients for phulki:-
- 1 cup white urad dal (skinned black gram dal)
- 1 tsp black pepper
- ¼ tsp red chilli powder
- 1 inch piece of ginger
- pinch of cooking soda
- salt to taste
- oil for frying
Method:-
- Soak urad dal for 4-5 hours in enough water.
- Drain all the water from the dal and grind it along with black pepper and ginger.
- Grind it to a smooth paste using as little water as required.
- Add red chilli powder and cooking soda to the batter and mix well.
- Leave overnight for fermentation.
- Add salt to the batter and whip it well.
- Heat oil in a wok.
- Drop dollops of the dal batter to the hot oil and fry the phulkis till light golden.
- Remove and keep aside.
For the yogurt Sauce:-
- 2 cups yogurt
- 1 tsp cumin powder
- 1 tsp garlic paste
- ½ tsp red chilli powder
- salt to taste
Method:-
- Whisk yogurt along with cumin powder, garlic paste, red chilli powder,salt and ½ cup water.
- Add the phulki's to this sauce.
Ingredients for tempering:-
- 2 tbsp oil
- 1 tsp cumin seeds
- 3 - 4 cloves of garlic (finely chopped)
Method:-
- Heat oil in a small saucepan.
- Add garlic and cumin seeds.
- Saute till light brown.
- Pour over dahi phulki's and serve.
Notes:-
- If you like the phulki's very soft, you may soak them in salted water for a few seconds and squeeze out the excess water before adding to the yogurt sauce.
- You can add chickpea flour (besan) instead of urad dal for instant phulki's. Make a batter of chickpea flour, salt, little red chilli powder and a pinch of cooking soda.
