Rose Milk Recipe
A refreshing, effortless summer beverage combining creamy full-fat milk with sweet rose syrup and cooling sweet basil seeds.
Ingredients
Main Ingredients:
- 500 ml Whole Milk Boiled & Chilled Deeply
- 3 tablespoons Premium Rose Syrup or Rooh Afza
- 1 tablespoon Sugar Optional, depending on your taste preference
- 4-6 pieces of Ice cubes
Textural Additives:
- 1 teaspoon Basil Seeds Sabja seeds
- ΒΌ Cup Warm water For Soaking the Seeds
- 1 teaspoon suger Add in warm water
Instructions
- Soak the sweet basil seeds in a bowl with the warm water for 10 to 12 minutes until the seeds swell to double their original size and take on a translucent gelatinous covering.
- Combine the pre-boiled and well-chilled full-cream milk in a pitcher and pour in the sugar if an added sweetness is required. Mix well to ensure that all sugar crystals dissolve.
- Combine the rose syrup in the sweetened milk and stir energetically with a long spoon or frother to change the color to pink uniformly and smoothly.
- Add a tablespoonful of the bloomed basil seeds to two glasses and top up with a few crushed ice pieces to intensify the cooling effect.
- Pour the mixed pink milk into the glasses carefully and stir from the bottom to mix the basil seeds evenly. Serve ice-cold immediately.
Notes
- Use cold whole dairy that has been previously boiled rather than raw milk to ensure safety and a smooth consistency.
- Adjust the volume of the rose concentrate depending on the brand to maintain control over the final sweetness level.
- Ensure the seeds are completely strained of extra soaking water before adding them to prevent the beverage from turning watery.