Last Updated on 4 months by Neha Deshmukh

Beetroot Rose Milk Recipe – Authentic Indian Summer Cooler Drink

Okay, let’s be real. Summer in India? It demands a cooling drink. And this Beetroot Rose Milk isn’t just any cooling drink – it’s a gorgeous, vibrant, and surprisingly delicious one! I remember my grandmother making this for us on scorching afternoons, and honestly, it felt like a little bit of magic in a glass. It’s become a tradition I’ve happily carried on, and now I’m so excited to share it with you.

Why You’ll Love This Recipe

This Beetroot Rose Milk is more than just a pretty drink. It’s quick to make (seriously, 5 minutes!), incredibly refreshing, and packed with goodness. Plus, the combination of earthy beetroot and fragrant rose is just… divine. It’s the perfect balance of flavour and refreshment, and it’s guaranteed to become your go-to summer cooler.

Ingredients

Here’s what you’ll need to whip up a batch:

• 1 small beetroot (cooked and peeled)
• 2 cups milk
• 2 cups water
• ¼ cup rose syrup
• 2 tbsp basil seeds (soaked)

Ingredient Notes

Let’s talk ingredients! These aren’t just random things thrown together; each one plays a special role.

• Beetroot: Don’t be scared off by the colour! Beetroot is a nutritional powerhouse, loaded with vitamins, minerals, and antioxidants. It’s fantastic for your skin and overall health. You can boil, steam, or even roast the beetroot until tender.
• Rose Syrup: This is where the magic happens. Rose syrup (Gulab Sharbat) adds that beautiful floral aroma and sweetness. You can find it at most Indian grocery stores, or even online.
• Basil Seeds (Sabja Seeds): These tiny seeds are a staple in Indian summer drinks. They swell up in water, creating a slightly gelatinous texture that’s super cooling and soothing. Plus, they’re a good source of fibre! Soaking them is key – it makes them easier to digest and releases their goodness.

Step-By-Step Instructions

Alright, let’s get mixing! It’s super simple, I promise.

1. First, chop the cooked beetroot into cubes. Then, blend it with ½ cup of milk until you have a smooth, vibrant paste. No chunks allowed!
2. Now, transfer that beautiful beetroot paste into your serving jar or pitcher.
3. Add the remaining 1 ½ cups of milk, the 2 cups of water, and the ¼ cup of rose syrup. Give it a good stir to combine everything. Taste it and add a little more rose syrup if you like things extra sweet – everyone has their preference!
4. Pop it in the fridge for at least 1-2 hours to get thoroughly chilled. Trust me, this is important. It’s so much better cold.
5. Before serving, give it another good stir. Pour into glasses, and if you’re feeling fancy, garnish with a few rose petals or a sprinkle of soaked basil seeds. Serve immediately and enjoy!

Expert Tips

A few little things that make all the difference:

• Chill Everything: Using cold milk and water will speed up the chilling process.
• Soak Those Seeds: Don’t skip soaking the basil seeds! They need time to plump up.
• Adjust to Your Taste: Feel free to adjust the amount of rose syrup to suit your sweetness preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Option: Easily make this vegan by using your favourite plant-based milk – almond, soy, or oat milk all work beautifully.
• Adjusting Sweetness: If you prefer a less sweet drink, start with less rose syrup and add more to taste. You can also use a natural sweetener like honey or maple syrup.
• Spice Level: My friend, Priya, loves adding a tiny pinch of cardamom powder for a warm, aromatic twist. It’s delicious!
• Festival Adaptations: This drink is perfect for Holi or any summer celebration. You can even add a splash of thandai syrup for an extra festive flavour.

Serving Suggestions

This Beetroot Rose Milk is wonderful on its own, but here are a few ideas to make it even more special:

• Serve with a light snack like biscuits or fruit.
• Pair it with a spicy Indian meal to cool things down.
• Make it a part of a summer brunch spread.

Storage Instructions

Leftovers? No problem! You can store Beetroot Rose Milk in the fridge for up to 24 hours. Just give it a good stir before serving, as it may separate slightly.

FAQs

Got questions? I’ve got answers!

• What are the health benefits of beetroot rose milk? Beetroot is rich in antioxidants and nutrients, while basil seeds provide fibre. Rose syrup adds a touch of flavour and can be soothing.
• Can I use fresh basil seeds instead of dried? While fresh basil seeds are lovely, they’re harder to find. Dried basil seeds work perfectly well and are readily available.
• Can I make this ahead of time? Absolutely! You can make it a few hours in advance and store it in the fridge.
• What is rose syrup and where can I find it? Rose syrup (Gulab Sharbat) is a fragrant syrup made from rose petals and sugar. You can find it at Indian grocery stores or online.
• How can I adjust the color of the drink? The colour will depend on the beetroot. If you want a more vibrant pink, you can add a tiny drop of red food colouring (though I prefer to keep it natural!).