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.