Rose milk recipe – With homemade rose syrup

Rose milk with homemade rose syrup. All you need is rose water, food colour and sugar. You can make your own syrup anytime.

From the time I remember, the one and only drink I love to have is Rose milk 😍. I cannot explain in words how much I like it. Now a days in restaurants, we get a lot of drink options. But, in my childhood, I had only this option in restaurants. Even mom make this now and then at home and we both love it a lot. Those days, no fridge too at home, so mom used to buy ice cubes from shop near by in summer and we used to make this and Rasna.

There used to be too much excitement for the cold drinks those days. Now a days, we stock all possible drinks at home but nothing is tasting that same, its purely because we get it often. After coming here, I used to buy Haldiram’s rose syrup every year. We get few other south Indian brands that sell nanaari sarbath syrup too, but not consistently. This year I didn’t buy any syrup, suddenly today thought why not prepare rose syrup at home instead. I had pink food colour and rose essence in stock. So, it was easy for me to prepare the syrup.

Why I made it?

For this summer, this is enough for me as no one else will drink this at home. I hope this will be useful for this summer for you too. My parents bought and gave fresh baby pink panneer rose this year, I made rose water with it for washing my face. Every time I wash my face with it, that smell tempting me to drink rose milk😉. Finally today I made and had ! You can also make this rose milk popsicle I posted last year too with this syrup.

Number 1: Honestly, when I made it at home, the purpose was totally simple. I never knew when I would visit the Indian groceries to buy a syrup bottle. But I was craving for it.

Number 2: The rose water I made for washing face made me remember and crave for it.

Number 3: Never wanted to buy a whole bottle that would sit in the pantry for a year or so.

Though I used artificial colour and flavour, you can go for natural ones.

Why should you make rose syrup at home?

1. You have control over the quantity & quality.
2. You can source organic, edible rose water and natural food color to make it super safe to drink.

I usually store the syrup in fridge, so it stays good upto 3 months.

Print Pin

No ratings yet

Rose milk with homemade rose syrup

Rose milk with homemade rose syrup. All you need is rose water, food colour and sugar. You can make your own syrup anytime.

Course Condiments, Drinks

Cuisine Indian

Prep Time 5 minutes

Cook Time 12 minutes

Servings 2 cups

Cup measurements

Ingredients

• 2 cup Sugar
• 1 & ½ cup Water
• ¾ tsp Pink food colour
• 1 tsp Rose essence
• Milk for making rose milk as needed

Instructions

• In a heavy bottomed vessel, add sugar, water and heat it. Stir it well to dissolve the sugar.
• Bring it to boil. Let it boil for 4 mins in medium flame. Add food colour towards last minute.
• Let the syrup become thick. If you test between your forefinger and thumb, a small string should form and break – sticky consistency. Not one string consistency.
• Switch off the flame and add rose essence. Cool down completely and pour to bottle, to store in the fridge.
• To prepare rose milk with this syrup, place 5-6 ice cubes in a tumbler.
• Add 1 cup boiled & cooled milk and 3 tbsp of the prepared rose syrup.
• Mix well and serve immediately.

Notes

• I added 1 tsp of essence and it was good for me, use good quality rose essence.
• Rose water is different from rose essence. If using rose water, you may need to add more. This syrup should stay good for a month in fridge.
• This sugar syrup must be enough for preparing 10 tumblers of rose milk.
• Don’t use low fat milk, use full cream milk for perfect taste.
• You should boil and cool the milk for best taste.
• Always serve chilled.
• Use natural food colour and original rose water if available. If using rose water instead of essence, you may need more rose water. Not 1 tsp as essence is concentrated & rose water is more diluted

Rose milk method

1. In a heavy bottomed vessel, add sugar, water and heat it. Stir it well to dissolve the sugar.
   
2. Bring it to boil. Let it boil for 4 mins in medium flame. Add food color towards last minute.
   
   
3. Let the syrup become thick. If you test between your forefinger and thumb, a small string should form and break – sticky consistency. Not one string consistency.
   
4. Switch off the flame and add rose essence.
   
5. Cool down completely and pour to bottle, to store in the fridge. To prepare rose milk with this syrup, place 5-6 ice cubes in a tumbler.
   
   
6. Add 1 cup boiled cooled milk and 3 tblsp of the prepared rose syrup. Mix well and serve immediately.
   
   

Notes

• I added 1 tsp of essence and it was good for me, use good quality rose essence.
• Rose water is different from rose essence. If using rose water, you may need to add more. 
• This syrup should stay good for a month in fridge.
• This sugar syrup must be enough for preparing 10 tumblers of rose milk.
• Don’t use low fat milk, use full cream milk for perfect taste.
• You should boil and cool the milk for best taste.
• Always serve chilled.
• Use natural food colour and original rose water if available.

Rose milk tastes great only when had cold, so add ice cubes and chilled milk. Perfect for this super hot summer.