This is a very special experimentation for me. My maiden attempt to create an Organic Rose syrup using fresh Paneer Roses. Everybody loves Rose Milk right!!! who doesn't. I had recently made Rose Milk flavoured Coconut Ladoo (Recipe soon to be posted) for fireless cooking competition at my office. The Rose Milk essence that was store bought was made in a Chemical Laboratory and tasted pungent and horrible. That is when I understood how harmful these artificial colouring and essence are. The store bought rose milk essence are nothing but just sugar syrup mixed with rose essence and food colour.
Rose syrup made out of real roses has so many health benefits and when you can make something so organic easily at home, why at all store bought?
This Rose Syrup is completely natural and organic made with unrefined brown sugar (sweetness) and beetroot for the colour. This can be stored for about months in an airtight container in a refrigerator and used in milk, as essence in cakes and juices, in sweets, payasam etc.
Following are the Health Benefits of Organic Rose Syrup
Let's jump to the recipe
1. Remove the petals from the roses and soak the petals in a container full of water.
2. Wash the petals thoroughly to get rid of insects and pesticides.
3. Strain the petals well and allow them to dry for half hour.
4. Take a pan and add brown sugar. Add grated beetroot, rose petals and water.
5. Cover the pan and allow it to simmer on low flame for 10 mins with occasional stirring. This helps in removing the raw flavour of beetroot and allow the rose petals to release its essence and flavour.
6. After simmering for 10 mins, you will notice the syrup has turned thick and the petals have shrunk well losing all its color. Check for the consistency.
7. Strain the syrup nicely using a fine mesh.
Rose syrup made out of real roses has so many health benefits and when you can make something so organic easily at home, why at all store bought?
This Rose Syrup is completely natural and organic made with unrefined brown sugar (sweetness) and beetroot for the colour. This can be stored for about months in an airtight container in a refrigerator and used in milk, as essence in cakes and juices, in sweets, payasam etc.
Following are the Health Benefits of Organic Rose Syrup
- Act as a great coolant in cooling the body heat.
- It's anti-inflammatory properties keep problems like bloating and acidity at bay.
- Loaded with antioxidants, delays aging, natural glowing and healthy skin,
- Calms the mind and reduces mood swings.
- Great Immunity Booster and a healthy/refreshing summer drink.
- Highly kids friendly and kids love rose flavour.
Let's jump to the recipe
Ingredients
- Rose Petals - 1 cup tightly packed (about 13 roses)
- Unrefined Brown Sugar - 1 cup
- Water - 1/2 cup
- Grated Beetroot - 1/4 cup
Method
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| Fresh Paneer Rose |
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| Wash the petals thoroughly for insects and pesticides |
2. Wash the petals thoroughly to get rid of insects and pesticides.
3. Strain the petals well and allow them to dry for half hour.
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| Drain the water |
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| Unrefined Brown Sugar |
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| Grated Beetroot for color |
5. Cover the pan and allow it to simmer on low flame for 10 mins with occasional stirring. This helps in removing the raw flavour of beetroot and allow the rose petals to release its essence and flavour.
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| Roses ready to get boiled |
6. After simmering for 10 mins, you will notice the syrup has turned thick and the petals have shrunk well losing all its color. Check for the consistency.
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| Rose Syrup getting cooked |
7. Strain the syrup nicely using a fine mesh.
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| Strain the Syrup well |
8. Transfer to a clean airtight glass container and refrigerate it. Use it whenever needed for all your sweet delicacies.
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