Go Back
+ servings
Print Recipe
5 from 1 vote

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.
Prep Time5 mins
Cook Time12 mins
Course: Condiments, Drinks
Cuisine: Indian
Servings: 2 cups


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


  • 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.


  • 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