Authentic Rose Milk Recipe – Pink Petal & Beetroot Flavored Indian Drink

Last Updated on 2 months by Neha Deshmukh

Authentic Rose Milk Recipe – Pink Petal & Beetroot Flavored Indian Drink

Hey everyone! If you grew up in India, or have spent any time there, you probably have fond memories of the sweet, fragrant rose milk sold by street vendors on hot summer days. It’s the quintessential cooling drink. I remember my Nana (grandmother) making this for me every summer, and I’ve been trying to recreate her magic ever since. This recipe isn’t just about the drink itself; it’s about bringing back those cherished childhood memories. And honestly, it’s easier to make than you think!

Why You’ll Love This Recipe

This isn’t your average rose milk recipe. We’re taking it back to basics, using real rose petals to create a truly authentic flavor. The beetroot juice isn’t just for color – it subtly enhances the floral notes. It’s a little bit of effort for a whole lot of deliciousness, and trust me, the homemade syrup is so worth it. Plus, it’s a beautiful, naturally pink drink that’s perfect for any occasion!

Ingredients

Here’s what you’ll need to make this dreamy rose milk:

• 2 cups organic pink rose petals
• 6 cups water
• 4 cups sugar
• 1 tsp rose water
• 2 tbsp beetroot juice
• 1 cup chilled milk
• 1 tbsp almond paste
• 2 tbsp fresh cream (optional)

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Organic Pink Rose Petals: Sourcing & Preparation

Finding organic rose petals is key. You want to avoid any pesticides or chemicals. I usually source mine from local farmers markets, or online specialty stores. Make sure they’re fragrant! Gently wash the petals and remove any green bits.

Beetroot Juice: Natural Coloring & Flavor

Beetroot juice gives our syrup a gorgeous pink hue and a subtle earthy sweetness. You can juice your own beetroot (about 1 medium beetroot will give you 2 tbsp juice) or buy pre-made beetroot juice. Don’t worry, you won’t really taste the beetroot, it just enhances the rose flavor.

Rose Water: Quality & Varieties

Rose water quality varies a lot. Look for pure rose water, without any added ingredients. Some brands have a stronger scent than others, so adjust the amount to your liking. I prefer the Ottoman rose water for its intense fragrance.

Sugar: Traditional vs. Modern Options

Traditionally, this syrup is made with regular granulated sugar. However, you can experiment with other sugars like unrefined cane sugar for a slightly different flavor profile. 4 cups of sugar is roughly 700g.

Chilled Milk: Full Fat vs. Low Fat

I recommend using full-fat milk for the creamiest rose milk. But if you prefer, you can use low-fat or even plant-based milk (see variations below!). About 240ml of milk is needed.

Almond Paste: Homemade vs. Store-Bought

Good quality almond paste adds a lovely nutty flavor. You can use store-bought almond paste, or make your own by grinding blanched almonds with a little sugar. About 15g of almond paste is needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently wash your organic pink rose petals and place them in a large pot. Pour in 6 cups of water and let them soak for 6-8 hours. This allows the water to become beautifully infused with the rose flavor.
2. After soaking, add 1 tsp of rose water and 2 tbsp of beetroot juice to the pot. Give it a good stir.
3. Now, add the 4 cups of sugar and simmer over medium heat for about 5 minutes. Stir until the sugar is completely dissolved.
4. Bring the mixture to a boil and continue to boil for around 15 minutes, or until it reaches a one-string consistency. (To check, take a little syrup between your thumb and forefinger – it should form a single string when you pull them apart).
5. Remove from heat and let the syrup cool completely. Once cooled, strain it through a fine-mesh sieve to remove the rose petals.
6. Pour the strained rose syrup into a clean bottle and refrigerate. It will keep for about a week.
7. To make the rose milk, blend 1 cup of chilled milk with 3 tbsp of rose syrup, 1 tbsp of almond paste, and 2 tbsp of fresh cream (if using).
8. Pour into a glass, and enjoy immediately!

Expert Tips

• Don’t rush the soaking process! The longer the petals soak, the more flavorful the syrup will be.
• Keep a close eye on the syrup while it’s boiling. You don’t want it to burn.
• Strain the syrup well to remove all the rose petals. This will give you a clear, beautiful syrup.

Variations

This recipe is a great base for experimentation!

Vegan Rose Milk

Easily make this vegan by swapping the dairy milk and cream for your favorite plant-based alternatives – almond milk, oat milk, or cashew milk all work beautifully.

Adjusting Sweetness Levels

If you prefer a less sweet drink, start with 2-3 tbsp of rose syrup and adjust to your taste.

Spice Level Variation (Cardamom & Saffron)

My friend Priya adds a pinch of cardamom powder and a few strands of saffron to the syrup while it’s simmering. It adds a lovely warmth and complexity.

Festival Adaptations (Holi & Summer Celebrations)

During Holi, I like to add a tiny bit of edible silver leaf (vark) to the rose milk for a festive touch. It’s also perfect for cooling down during hot summer days!

Serving Suggestions

Serve rose milk chilled, garnished with a few rose petals or a sprinkle of chopped pistachios. It’s a delightful treat on its own, or a lovely accompaniment to Indian sweets.

Storage Instructions

The rose syrup can be stored in an airtight container in the refrigerator for up to a week. The rose milk is best enjoyed immediately, but can be stored in the refrigerator for up to 24 hours.

FAQs

Let’s answer some common questions!

What is the best type of rose to use for rose syrup?

Damask roses and Centifolia roses are known for their strong fragrance and are ideal for making rose syrup.

Can I use artificial rose flavoring instead of rose water?

While you can, the flavor won’t be the same. Artificial flavoring lacks the delicate complexity of real rose water. I highly recommend using the real thing!

How can I achieve a deeper pink color in the rose syrup?

Use more beetroot juice, or add a tiny drop of edible pink food coloring.

Is it possible to make this recipe without beetroot juice?

Yes, you can omit the beetroot juice, but the syrup will be a paler pink color.

How long does the rose syrup last in the refrigerator?

The rose syrup will last for about a week in the refrigerator, stored in an airtight container.

Can I use other nut pastes besides almond paste?

Absolutely! Pistachio paste or cashew paste would also be delicious.

Enjoy making this beautiful and flavorful rose milk! I hope it brings a little bit of Indian sunshine into your day. Let me know how it turns out in the comments below!