Rose & Cardamom Syrup Recipe – Authentic Indian Rose Water Concentrate

Last Updated on 2 months by Neha Deshmukh

Rose & Cardamom Syrup Recipe – Authentic Indian Rose Water Concentrate

Okay, let’s be real. The aroma of rose and cardamom just transports you, doesn’t it? It reminds me of summers spent at my grandmother’s place, sipping Rooh Afza on hot afternoons. This rose and cardamom syrup is my attempt to bottle that feeling. It’s surprisingly easy to make, and honestly, once you have a batch, you’ll find yourself adding it to everything. From lassi to desserts, it’s pure magic.

Why You’ll Love This Recipe

This isn’t just a syrup; it’s a little piece of Indian culinary tradition. It’s incredibly versatile – think beyond just drinks! You can drizzle it over pancakes, stir it into yogurt, or even use it to flavour frosting. Plus, making your own means you control the ingredients and avoid any artificial flavours. It’s a simple recipe with a huge payoff.

Ingredients

Here’s what you’ll need to create this fragrant syrup:

• 2 cups water (approximately 480ml)
• 2 cups sugar (approximately 400g) – I’ll talk about sugar options below!
• 1 cup dried rose petals (approximately 75g)
• Green cardamoms – about 6-8 pods (approximately 1 tablespoon lightly crushed)

Ingredient Notes

Let’s chat ingredients for a sec, because quality really matters here!

• Rose Petals: Seriously, splurge a little on good quality, fragrant dried rose petals. You want a strong rose aroma. I prefer deep pink or red petals – they seem to have the most flavour. Make sure they are food grade!
• Cardamom: Green cardamom is the classic choice for this syrup, offering a bright, floral note. Black cardamom has a smokier flavour, which is lovely if you want a more complex syrup, but use it sparingly – maybe just 2-3 pods mixed with the green ones.
• Sugar: Traditionally, this syrup is made with cane sugar (like misri). It gives a beautiful colour and a slightly more complex flavour. But regular refined sugar works perfectly well too! You can also experiment with jaggery for a more rustic taste.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. In a heavy-bottomed pan (this prevents sticking and burning!), combine the water and sugar.
2. Now, lightly crush the rose petals and cardamom pods. You don’t want to pulverize them, just break them open to release their aroma. Add them to the pan.
3. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
4. Once boiling, reduce the heat to low and let it simmer gently for about 10 minutes. You’ll notice the syrup thickening slightly and the aroma becoming incredibly fragrant.
5. Take the pan off the heat and strain the syrup through a fine sieve lined with muslin cloth (or a clean cheesecloth) into a clean, sterilized jar. This removes all the petals and cardamom bits, leaving you with a beautifully clear syrup.
6. Let the syrup cool completely before sealing the jar and refrigerating. It will thicken a bit more as it cools.

Expert Tips

A few little things I’ve learned over the years:

• Don’t rush the simmering process. Low and slow is key to developing the flavour.
• Sterilizing your jar is important for longer storage. Just boil it in water for 10 minutes and let it dry completely.
• If you find tiny bits of rose petal still in your syrup after straining, don’t worry! They’re perfectly safe and add a lovely visual touch.

Variations

Want to get creative? Here are a few ideas:

• Sugar-Free Option: Use a sugar substitute like erythritol or stevia, adjusting the quantity to your taste.
• Intensity of Rose Flavor: Add more rose petals for a stronger rose flavour. I’ve gone up to 1.5 cups before!
• Different Cardamom Combinations: Experiment with adding a pinch of cloves or a tiny piece of cinnamon stick along with the cardamom.
• Using Rose Water Instead of Petals: In a pinch, you can use 2-3 tablespoons of good quality rose water after the syrup has cooled. It won’t be quite as intense, but it works! My friend, Priya, swears by this when she’s short on time.

Serving Suggestions

Okay, this is the fun part! Here are a few of my favourite ways to use this syrup:

• Rose Lassi: Add a tablespoon or two to your lassi for a floral twist.
• Rose Milk: Simply mix a tablespoon of syrup with a glass of cold milk.
• Dessert Drizzle: Drizzle over kheer, shrikhand, or even ice cream.
• Cocktail Ingredient: It’s amazing in cocktails – especially with gin or vodka.

Storage Instructions

Store the syrup in an airtight jar in the refrigerator for up to a month. It might crystallize slightly over time, but that’s perfectly normal. Just warm it gently to dissolve the crystals.

FAQs

Let’s tackle some common questions:

• What is the best way to crush the cardamom pods? Gently press them with the flat side of a knife or use a mortar and pestle. You just want to crack them open, not grind them into a powder.
• Can I use fresh rose petals instead of dried? You can, but you’ll need a lot more – about 2 cups packed. Also, fresh petals can sometimes have a slightly bitter taste, so taste as you go.
• How can I tell if the syrup has reached the correct consistency? It should be slightly thicker than water, but still pourable. It will thicken more as it cools.
• What are the traditional uses of rose and cardamom syrup in India? It’s used in a variety of desserts, drinks, and even in traditional medicine. It’s considered cooling and soothing.
• Can this syrup be used in baking, and if so, how should the recipe be adjusted? Yes! Reduce the liquid in your recipe slightly to account for the added liquid from the syrup. Start with a tablespoon and adjust to taste.