Roohafza Recipe – Rose Syrup, Mojito & Milk Drink Ideas

Last Updated on 2 months by Neha Deshmukh

Roohafza Recipe – Rose Syrup, Mojito & Milk Drink Ideas

Hey everyone! If you grew up in India, chances are you have fond memories of Roohafza – that beautiful, fragrant rose syrup that instantly transports you back to summer afternoons. My grandmother always had a bottle chilling in the fridge, and it was the star of every Eid celebration. Today, I’m sharing my take on this classic Roohafza recipe, along with some fun ways to enjoy it beyond just a glass of Roohafza milk!

Why You’ll Love This Recipe

This Roohafza recipe isn’t just about recreating a nostalgic flavor; it’s about bringing a little bit of that Indian summer magic into your own kitchen. It’s surprisingly easy to make, and the result is a vibrant, aromatic syrup that’s incredibly versatile. Plus, making it yourself means you control the ingredients – no artificial anything! You’ll love having this on hand for refreshing drinks all season long.

Ingredients

Here’s what you’ll need to make your own Roohafza:

• 2 cups dried rose petals
• 4 cups sugar
• 3 cups water
• 2 tsp lemon juice
• ?? tsp red food colour (optional)
• 2 tbsp sabja seeds
• 3 mint leaves (for Mojito)
• ?? lemon (for Mojito)
• Chilled water
• Ice cubes
• Chilled milk
• Kewda water (a few drops, to taste)

Ingredient Notes

Let’s talk about a few key ingredients that make Roohafza so special:

• Dried Rose Petals: These are the heart and soul of Roohafza! They impart that beautiful rose flavor and aroma. You can find them at most Indian grocery stores, or even online.
• Sabja Seeds (Sweet Basil Seeds): These tiny seeds are a traditional addition, adding a lovely texture and are known for their cooling properties – perfect for a hot day! They swell up when soaked in water, creating a slightly gelatinous consistency.
• Kewda Water: This fragrant water, extracted from screwpine flowers, adds a unique floral note that complements the rose beautifully. A little goes a long way, so use it sparingly!
• Red Food Colour: Traditionally, Roohafza has a beautiful pink hue. The food colour is optional, but it does add to the visual appeal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large kadai (wok) or pot, combine the 2 cups of dried rose petals, 3 cups of sugar, and 3 cups of water. Give it a good stir until the sugar dissolves completely.
2. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes. This helps infuse the water with that gorgeous rose flavor.
3. Now, strain the mixture through a fine-mesh sieve, discarding the rose petals. Don’t squeeze them, just let the liquid drip through.
4. Return the infused rose water to the kadai. Add the remaining 1 cup of sugar, 2 tsp of lemon juice, and a tiny pinch of red food colour (if using).
5. Bring the mixture back to a boil, then add 1 cup of hot water. Simmer for about 10 minutes, or until the syrup thickens and becomes nice and sticky. Keep an eye on it – you don’t want it to burn!
6. Let the syrup cool completely. Once cooled, stir in a few drops of kewda water to taste.
7. Finally, pour the Roohafza syrup into a clean, airtight glass bottle for storage.

Expert Tips

• Don’t overboil the syrup, or it will become too thick and crystallize.
• Taste the syrup as it simmers and adjust the sugar level to your liking.
• Use a good quality kewda water for the best flavour.

Variations

• Sugar Level Adjustment: Feel free to reduce the sugar if you prefer a less sweet syrup. Start with 3 cups and add more to taste.
• Rose Petal Source: While dried rose petals are traditional, you can use fresh rose petals. You’ll need about 4 cups of loosely packed petals, and the flavour might be a little more subtle.
• Kewda Water Substitute: If you can’t find kewda water, you can try rose water, but it won’t have the same unique flavour.
• Spice Level: My aunt always adds a pinch of cardamom powder and a few crushed pistachios to her Roohafza for a little extra flavour. It’s delicious!

Serving Suggestions

Now for the fun part! Here are a few ways to enjoy your homemade Roohafza:

• Roohafza Mojito: In a tall glass, combine 2 tbsp sabja seeds, 2 tbsp Roohafza syrup, 3 mint leaves, and the juice of ½ lemon. Add chilled water and ice cubes. Mix well and enjoy!
• Rose Milk: Mix 2 tbsp sabja seeds and 2 tbsp Roohafza syrup into a glass of chilled milk. Add ice cubes and stir. Simple, classic, and utterly refreshing.
• Roohafza Sharbat: Dilute Roohafza syrup with water and serve chilled. Garnish with a few rose petals for a pretty touch.
• Roohafza with Soda: A splash of Roohafza in sparkling water makes a delightful summer cooler.

Storage Instructions

Store your Roohafza syrup in an airtight glass bottle in the refrigerator. It should stay fresh for at least a month, if it lasts that long!

FAQs

• What is Roohafza traditionally used for? Roohafza was originally marketed as a cooling and refreshing drink, especially during the hot summer months. It was believed to have medicinal properties and was often given to people feeling unwell.
• Can I use fresh rose petals instead of dried? Yes, you can! You’ll need to use more fresh petals (about 4 cups) and the flavour will be a bit more delicate.
• How long does Roohafza syrup stay fresh? When stored properly in the refrigerator, Roohafza syrup should stay fresh for at least a month.
• What are the benefits of sabja seeds in Roohafza? Sabja seeds are known for their cooling properties and are a good source of fibre. They also add a unique texture to the drink.
• Can I make Roohafza without red food coloring? Absolutely! The red food coloring is purely for aesthetic purposes. Your Roohafza will still taste amazing without it.

Enjoy making and sipping on this little piece of Indian summer! Let me know in the comments how yours turns out.