Rose Milk Recipe – Vermicelli & Sabja Seed Summer Drink

Last Updated on 2 months by Neha Deshmukh

Rose Milk Recipe – Vermicelli & Sabja Seed Summer Drink

Okay, let’s be real. Summer in India? It demands a cooling, refreshing drink. And honestly, nothing beats a glass of chilled Rose Milk. But this isn’t just any Rose Milk. We’re taking it up a notch with delicate vermicelli and the goodness of sabja seeds. I first made this for my family during a particularly scorching heatwave, and it’s been a summer staple ever since! It’s a little bit fancy, a little bit nostalgic, and totally delicious.

Why You’ll Love This Recipe

This Rose Milk recipe is more than just a drink; it’s an experience. The floral aroma of rose, the subtle sweetness, the fun texture from the vermicelli and sabja seeds… it’s a party in a glass! It’s perfect for beating the heat, impressing guests, or just treating yourself to something special. Plus, it’s surprisingly easy to make, even with the extra steps.

Ingredients

Here’s what you’ll need to create this dreamy summer cooler:

• 1/2 cup rose jelly, chopped
• 2 teaspoons rose syrup
• A handful (approx. 50g) fine vermicelli
• 2 cups milk (500ml)
• As needed, ice cream (vanilla is classic!)
• 1 tablespoon sabja seeds
• As needed, water (for soaking sabja seeds & cooking vermicelli)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Rose Syrup: This is where the magic happens. You can use Kewra rose syrup, Gulab rose syrup, or even a combination! I personally love a good quality store-bought syrup for convenience, but homemade is amazing if you have the time. (More on making your own in the FAQs!) The sweetness of the syrup will affect how much extra sugar you need, so taste as you go.

Sabja Seeds: These tiny seeds are packed with goodness! They’re a great source of fiber and help keep you cool. Important: You absolutely must soak them in water for at least 20-30 minutes before using. They expand and become gelatinous, which is what gives the drink that lovely texture. Don’t skip this step!

Vermicelli: We’re using fine vermicelli (also known as Sevai) here. The thinner variety works best – it’s more delicate and blends beautifully into the milk. You can find it at most Indian grocery stores. While thicker vermicelli can be used, it won’t have the same melt-in-your-mouth feel.

Step-By-Step Instructions

Alright, let’s get cooking (or rather, chilling!).

1. First, cook the vermicelli in boiling water until it’s soft. This usually takes just a few minutes. Once cooked, rinse it under cold water to stop the cooking process, drain well, and set aside.
2. Next, soak the sabja seeds in about 1/2 cup of water. Let them sit for at least 20-30 minutes, until they’ve plumped up nicely. Then, strain them and set aside.
3. Chop the rose jelly into small, bite-sized pieces and set that aside too.
4. Now, pour the milk into a saucepan and simmer it over medium heat for about 15 minutes. This helps to thicken it slightly and brings out the flavor. Let the milk cool completely.
5. Once the milk is cool, stir in the rose syrup. Taste and adjust the sweetness if needed, especially if you’re using a less sweet rose syrup or prefer a stronger rose flavor.
6. Chill both the rose milk and your serving glasses in the fridge for at least 30 minutes. This is key for a truly refreshing drink.
7. Time to assemble! Layer the ingredients in your chilled glasses. I like to do it like this: a spoonful of jelly, a drizzle of rose syrup, a layer of vermicelli, a spoonful of sabja seeds, and then fill the glass almost to the top with the chilled rose milk.
8. Finally, top it all off with a scoop of vanilla ice cream and garnish with a few pieces of rose jelly.

Expert Tips

• Don’t overcook the vermicelli! You want it soft, but not mushy.
• Make sure the milk is completely cool before adding the rose syrup. Otherwise, it might curdle.
• For a more intense rose flavor, add a drop or two of rose essence along with the syrup.
• Chill everything well – the colder, the better!

Variations

This recipe is a great base for experimentation!

Vegan Rose Milk: Swap the dairy milk for your favorite plant-based milk – almond, soy, or cashew all work beautifully. I’ve even used coconut milk for a tropical twist!

Gluten-Free Considerations: Traditional vermicelli is often made from wheat. If you need a gluten-free option, look for vermicelli made from rice flour or mung bean starch.

Spice Level: Feeling adventurous? Add a pinch of cardamom powder or a few strands of saffron to the milk while simmering for a warm, aromatic flavor. My grandmother always added a tiny pinch of cardamom!

Festival Adaptations: This drink is perfect for celebrations like Holi or any summer festival. You can adjust the colors by using different flavored jellies or adding a touch of food coloring.

Serving Suggestions

Serve immediately while chilled. A sprig of mint or a few rose petals make a lovely garnish. This is a fantastic drink to enjoy with snacks, desserts, or as a refreshing treat on its own.

Storage Instructions

This is best enjoyed fresh! However, you can store the rose milk (without the ice cream and vermicelli/sabja seeds) in an airtight container in the refrigerator for up to 24 hours. The vermicelli and sabja seeds will absorb liquid over time, so it’s best to add them just before serving.

FAQs

How can I make rose syrup at home? Absolutely! It takes a bit of time, but it’s worth it. You’ll need rose petals, sugar, and water. There are tons of recipes online – just search for “homemade rose syrup.”

Can I use different types of vermicelli in this recipe? You can, but the texture won’t be the same. Fine vermicelli is really the best option for this drink.

What are the health benefits of sabja seeds? Sabja seeds are a great source of fiber, omega-3 fatty acids, and antioxidants. They also help to keep you hydrated and cool.

Can this be made ahead of time? You can prepare the vermicelli and sabja seeds ahead of time, but it’s best to assemble the drink just before serving.

What is the best way to adjust the sweetness? Start with the recommended amount of rose syrup and then taste. Add more syrup or a little sugar, one teaspoon at a time, until you reach your desired sweetness.

Can I substitute the ice cream with something else? Definitely! You could use a dollop of whipped cream, a sprinkle of chopped nuts, or even a scoop of sorbet.