Recipe

Recipe:
1. Preparing Rose Syrup:
a. Washing Rose Petals:
- Start by thoroughly washing the desi rose petals under running water to remove any dirt
or impurities. Repeat this process 3 to 4 times to ensure cleanliness.
b. Soaking Rose Petals:
- In a pan, heat water and add the washed rose petals. Allow them to steep in the hot
water for 10 to 15 minutes until the water absorbs the color and aroma of the petals.
c. Making Sugar Syrup:
- In a separate pan, combine sugar and water to make the sugar syrup. Heat the mixture
over low flame until the sugar completely dissolves.

d. Rose Flavor:
- Remove the rose petals from the hot water and add the colored water to the sugar
syrup. Mix well the syrup with the essence of desi rose petals.
- Gradually add another cup of sugar to the syrup and stir until dissolved.
e. Adjusting Consistency:
- Increase the flame to high and let the syrup boil for 4 to 5 minutes until it reaches a
one-string consistency. To test the consistency, take a drop of syrup and let it cool for 20
seconds. Check if it forms a string between your fingers.
f. Adding Flavor Enhancers:
- Add kewda essence (or rose essence/rose water) to the syrup. Be cautious with the
quantity as it can impart a bitter taste if added excessively.
- Let the syrup cool down. It will darken in color and thicken in consistency as it cools.
2. Preparing Rose Milk Sherbet:
a. Preparing Milk Base:
- Heat the milk in a pan for about 5 minutes until it thickens slightly.
- Allow the milk to cool down and then add 3 tablespoons of milk powder. Stir well to
dissolve the milk powder.
b. Adding Flavor and Texture:
- Optionally, add the desired amount of rose syrup (approximately half a cup) to the milk
for flavor and color. Adjust the quantity according to taste preference.
- Add soaked takmaria seeds to the sherbet for a cooling effect.
c. Garnishing:
- Garnish the sherbet with chopped pistachios, almonds, and raisins for added texture
and flavor.
- Optionally, top the sherbet with a scoop of vanilla ice cream for added indulgence.
3. Serving:
- Serve the chilled Rose Milk Sherbet in glasses garnished with rose petals for an elegant
presentation.
- Enjoy the refreshing and aromatic flavor of this homemade summer drink.
Caution:
- Be cautious with the quantity of kewda essence as adding too much can result in a bitter
taste.
- When boiling the sugar syrup, ensure it reaches the desired one-string consistency to
achieve the right texture.
- Store the prepared rose syrup in a clean and airtight bottle in the freezer for long-term use.
- If adding food color, use it sparingly to maintain the natural appeal of the sherbet.
Conclusion:

With this easy-to-follow and detailed recipe, you can create a delightful Rose Milk Sherbet
that's perfect for hot summer days. Enjoy the refreshing taste of this homemade beverage,
and impress your family and friends with your skills.