NOTES:

• I have used white sugar in this rose syrup recipe. Brown sugar may darken the Rose Syrup, but if you prefer, substitute Brown Sugar with White Sugar.
• If you are buying the Rose Petals, make sure to buy food grade petals.  Roses from a florist might be loaded with chemical & pesticides. 
• Red or Pink roses are the best for making Rose Syrup and would yield you with a desired pink colour naturally.
• I have made this Rose Syrup with dried rose petals, which gave a natural fragrance and a mild colour.
• The colour of the rose syrup will depend on the quality and the colour of the rose petals. So, I added Beetroot and a teaspoon of Rose Essence, as we love vibrant coloured Rose Milk.
• Discard the beetroot pieces from the Syrup.
• Remove the Rose Petals and store them in an airtight container in the refrigerator.
  
• Can use the Rose Petals while making Kulfi or Meeta Paan (instead of Gulkand).  Can use it as a garnish in desserts like Rabdi, Shahi Tukda, Ice creams, drinks etc.,
  
• For a vibrant pink coloured Rose Syrup can use pink food colour.
  
• An Indian brand of Rose Syrup called Rooh Afzah has Kewra Essence in it.  If you prefer the flavouring can add Kewra Water/Essence while making Rose Syrup.
• Adding Lemon juice while making the syrup is to prevent it from crystallization, and it also acts as a preservative. 
• Boil the Syrup until it reaches one string consistency.
• The Syrup gets slightly thicker after cooling down.
• Store Rose Syrup in the refrigerator. This will increase the Shelf life of the Syrup.
• I have added no preservatives or artificial colouring in this Homemade Rose Syrup.

How to use Rose Syrup?

HOW TO MAKE ROSE SYRUP

Rose syrup is such a versatile concoction, you can use it in many ways. Here are some simple and easy uses of Homemade Rose Syrup:

• For Rose Sharbath/Syrup Bandung - Add this rose syrup to plain water & top it up with some Ice cubes.  For a variation, can mix it in Soda.  Or add a dash of Lime/Lemon and serve it with a few leaves of Mint.

  Rose Milk/Bandung

  Buko Salad

  Ab Haveej Bastani

• Add this to Milk to make Rose Milk/Bandung. Serve topped with ice cubes.
• Use this Rose Syrup to make a Rose Flavoured Milk Shake. 
• You can use this Rose Syrup while making Philippino Samalamig Buko Salad, a drink made with tender coconut water, milk, Rose Syrup, jellies, tapioca pearls and served with tender coconut shavings.
• Drizzle a few teaspoons of Rose Syrup while making Ab Haveej Bastani instead of Rose Water/Essence to convert the Persian Carrot Juice served with Saffron Ice cream into a vibrant drink. 
  
• Make a simple tea and add a hint of this Rose Syrup for Rose Tea.
• Add rose syrup, crushed strawberries, and water to a glass. Mix well. Your beautifully vibrant, sweet, and tart floral-fruity drink is ready.
• Add a teaspoon of Rose Syrup into your limeade or lemonade, for a rose flavoured Lime/Lemon drink.
•  Or add it to your Cocktails, Mocktails, Mimosas, rosé wine, or sparkling drinks.  
• Drizzle rose syrup over your cakes, crêpes, waffles, or pancakes.

• Shahi Gulab Kulfi

  Falooda

  Kulfi Falooda

• Can use this Rose Syrup while making Falooda and Kulfi Falooda. 
• Add this Rose Syrup to Kulfi for a Rose flavoured Shahi Gulab Kulfi. 
• Can make rose ice cream using this Rose Syrup.
  
• Drizzle rose syrup over ice-creams or desserts.

  Rose Phirni

  Rose Lassi

  Kuih Sago Rose

• Add a few teaspoons of Rose Syrup while making Phirni/Firni for Rose Phirni.
• Add it to your Curd/yogurt to make flavoured sweet yogurt or cooling Rose Lassi.
• Can use this Rose Syrup while making Kuih Sago Rose, a Malaysian kuih prepared with Tapioca Pearls.
  
• Make Rose Rabdi using this syrup for an excellent dessert.
  
• This homemade rose syrup can also be added to while making Rasagulla and Gulab Jamuns.

Refreshing Ab Haveej Bastani – Persian Carrot Juice Float with Saffron Ice Cream

"Ab Haveej Bastani – Persian Carrot Juice Float with Saffron Ice Cream"

What is Ab Haveej Bastani?

    Ever heard of Ab Haveej Bastani? It’s a drink-dessert combo that’s like a cool Persian dream in a glass! This delightful treat combines rose-flavoured carrot juice with creamy saffron ice cream, and it’s just what you need to beat the summer heat. The idea for this Middle Eastern Dessert Drink came from a casual mother-daughter moment—my daughter found a video showcasing popular drinks worldwide, and we were instantly hooked on this one. Lucky for us, all the ingredients for this saffron carrot icecream juice/dessert were right there in the fridge. So, of course, we went all in!

Why You’ll Love This Persian Dessert Drink

    This isn’t just any drink—it’s a dessert masquerading as a refreshing summer beverage! Ab Havij Bastani is sweet, creamy, and vibrant, with all the refreshing Persian dessert drink, is what you would crave on a hot day. This Iranian Carrot drink with Ice Cream, is widely popular in Iran,  especially in the steamy cities by the Persian Gulf, this drink has a dedicated fan base. The magic happens when carrot juice meets saffron-infused vanilla ice cream. This cool, creamy combo is bound to refresh your senses and cool you down to the core!

What You will need for Ab Haveej Bastani

    To make this refreshing Persian carrot juice float with saffron ice cream, you’ll need a few simple ingredients that come together to create an unforgettable treat:

• Carrot Juice – Freshly squeezed or store-bought, for a sweet, earthy base packed with Vitamin A.
• Vanilla Ice Cream – Softened and infused with a few strands of luxurious saffron for that authentic Persian twist.
• Saffron Strands – Just a few, to add a warm, golden hue and a rich, unique flavour.
• Rose Essence or Rose Water – Only a few drops needed to bring a subtle floral note. The fragrance that elevates the drink, giving it that Persian vibe.
  
• Pistachios & Almonds – A sprinkle on top for a satisfying crunch and extra texture.

Traditional Persian Ab Haveej Bastani - Carrot Juice with Saffron Ice Cream

The Benefits of Ab Haveej Bastani

    Not only is Ab Haveej Bastani a treat for your taste buds, but it’s also a little boost for your health, wrapped up in a refreshing, indulgent drink. Here’s why you’ll love it:

• Nutrient-Rich Carrots: Carrot juice is loaded with Vitamin A, which is great for skin, eyesight, and immune health. It’s a refreshing way to sneak in some nutrients!
• Saffron’s Unique Flavour & Health Perks: Known for its deep golden colour and unique taste, saffron brings a hint of luxury to this drink. It also has mood-boosting properties and antioxidants.
• Floral Rose Essence: This fragrant ingredient gives Ab Havij Bastani its iconic Persian vibe. The rose adds a delicate aroma and taste, making each sip feel like an indulgent experience.
• Light and Refreshing: Despite being creamy and satisfying, this drink is surprisingly light. It’s the perfect summer treat for when you want something sweet without feeling weighed down.

Recipe Overview

• Cuisine: Persian (Iran)
• Recipe Type: Drink/Dessert
• Difficulty: Easy
• Serves: 1-2
• Author: SM

Time Estimate

• Preparation Time: 15–20 Minutes
• Freezing Time: 3-4 Hours/Overnight

   

  Try This Recipe and More! Ready to make Ab Haveej Bastani? Let me know how you like it! And if you’re in the mood for more cool summer treats, Check out these Fresh Juices & Drinks to quench your thirst.

  
  

"How to Make Refreshing Carrot Juice with a Twist"

CARROT JUICE

    If you’re looking for a revitalising and nutritious drink, look no further than homemade carrot juice! Packed with vitamins, particularly vitamin A, this refreshing beverage is perfect for a healthy lifestyle. But wait—there’s a delicious twist to this classic recipe!

Ingredients

For Carrot Juice

• 2 Cups Carrots
• 2 Tablespoons Sugar or Honey
• 1 Cup Water
• ½ Tablespoon Rose Water

Step-by-Step Guide to Making Carrot Juice

• Prepare the Carrots: Start by washing and peeling your fresh carrots. Organic carrots are preferred for their flavour and health benefits.

• Juicing: Chop the carrots into smaller pieces and blend them in a juicer or blender until smooth. If using a blender, strain the juice using a fine mesh sieve or cheesecloth to remove any pulp.

• Enhance the Flavour: Add a few drops of aromatic rose water to the carrot juice. This unique addition elevates the flavour profile and provides a delightful fragrance that makes this juice truly special.

• Infusing Saffron (Optional): For an extra touch of luxury, add a pinch of saffron to the juice. This not only enhances the taste but also adds a beautiful golden hue.

• Serve and Enjoy: Pour your carrot juice into a glass over ice cubes. Sweeten with honey or your preferred sweetener, if desired.

   

  Pro Tip: Enjoy the convenience of freshly extracted carrot juice! Store it in your refrigerator for 2-3 days without any added sweeteners for a nutritious and refreshing drink whenever you need it. Click here for fresh Homemade Carrot Juice Recipe

Why You Should Try This Carrot Juice Recipe

    The combination of fresh carrots, rose water, and saffron creates a unique drink that’s not only delicious but also health-boosting. Enjoy this carrot juice as a refreshing beverage for breakfast or as a mid-afternoon pick-me-up. It’s a great way to stay hydrated while nourishing your body with essential vitamins!

"How to Make Saffron-Infused Vanilla Ice Cream"

Indulgent Persian Ab Haveej Bastani – Carrot Juice and Saffron Ice Cream Dessert

    Indulge in a luxurious dessert that marries the rich flavours of saffron and vanilla! While traditional recipes often call for saffron ice cream, I’ve found that a hint of saffron infused into classic vanilla ice cream elevates this delightful treat. Topped with a generous sprinkle of pistachios and almonds, this dessert is perfect for any occasion.

Ingredients for Saffron-Infused Vanilla Ice Cream:

• 6-8 scoops Vanilla Ice Cream(store-bought or homemade)
• 1/4 teaspoon Saffron Strands
• 3 tablespoons Hot Water
• a few drops of Rose Water
  

Step-by-Step Guide to Making Saffron-Infused Vanilla Ice Cream:

• Soften the Ice Cream: Allow the vanilla ice cream to sit at room temperature for about 10-15 minutes until slightly softened.
• Infuse the Saffron: In a small bowl, soak the saffron strands in hot water for a few minutes. This process helps release the saffron's rich colour and flavour. Allow it to cool down.
• Mix the Ingredients: In a larger bowl, combine the softened ice cream, saffron-infused water, and a few drops of rose water. Mix well until all ingredients are thoroughly combined.
• Freeze the Mixture: Cover the bowl with a lid or plastic wrap and place it in the freezer. Let it set for about 3-4 hours, or until firm.
• Serve and Garnish: Scoop the saffron-infused vanilla ice cream into bowls and top generously with chopped pistachios and almonds for added crunch and flavour.

   

  Try making this delightful saffron-infused vanilla ice cream at home today! Don’t forget to share your creations with us on social media and explore more Exquisite Drinks masquerading as Dessert Recipes on our blog!
  

  
  

Why You’ll Love This Recipe

    This saffron-infused vanilla ice cream is a perfect blend of aromatic spices and creamy sweetness, making it an ideal dessert for special occasions or a luxurious treat for yourself. Its beautiful colour and unique flavour profile will surely impress your guests!

"How to Make Ab Haveej Bastani: A Refreshing Persian Delight"

Refreshing Ab Haveej Bastani – Persian Carrot Juice Float with Saffron Ice Cream

Ab Havij Bastani is a delightful Persian drink that combines the goodness of carrot juice with the richness of saffron-infused vanilla ice cream. This refreshing treat is perfect for warm days and will surely impress your family and friends!

Ingredients for Ab Haveej Bastani

For the Drink:

• 1 cup Carrot Juice (freshly extracted for the best flavour)
• 1 to 1½ scoops of Saffron Infused Vanilla Ice Cream
  

For Garnishing:

• Pistachios: A handful, finely chopped
• Almonds: A handful, finely chopped

Method: How to Prepare Ab Haveej Bastani

• Chill Your Serving Glasses: Place your serving glasses in the freezer for about 5 minutes to ensure your drink stays cold.
• Pour the Carrot Juice: Remove the glasses from the freezer and pour in the freshly extracted carrot juice until they are about half full.
• Add Ice Cream: Gently add 1 to 1½ scoops of saffron-infused vanilla ice cream into each glass on top of the carrot juice.
• Garnish: Sprinkle finely chopped pistachios and almonds generously over the top for a crunchy texture.
• Serve Immediately: Enjoy your Ab Haveej Bastani chilled, and watch your guests delight in this exotic drink!

Pro Tips & Notes for Perfecting Your Ab Haveej Bastani

• Ice Cream Alternatives: If you don’t have saffron-infused vanilla ice cream, regular vanilla ice cream will also work well. The saffron adds an aromatic touch, but the drink remains delicious even without it.
• Enhance Flavour with Rose Water: Adding a few drops of rose water to the carrot juice before serving can significantly elevate the overall flavour and aroma of this drink.
• Presentation Matters: For a stunning presentation, consider serving in clear glasses to showcase the beautiful layers of orange and cream.
• Experiment with Toppings: Feel free to get creative with your toppings! Chopped walnuts or a sprinkle of cinnamon can add a unique twist.

FAQ

Why You’ll Love This Recipe

    Ab Haveej Bastani is not just a drink; it's an experience! The combination of refreshing carrot juice and creamy ice cream, topped with crunchy nuts, creates a perfect balance of flavours and textures. It’s a great way to cool down and indulge in a unique dessert drink.

Recipes You Might Also Like

    If you enjoyed this Persian-inspired drink, here are some other Middle Eastern and fusion delicacies you may love exploring from the blog:

Savour the Delight of Ab Haveej Bastani

    Incorporating Ab Haveej Bastani into your culinary repertoire not only introduces your taste buds to a refreshing blend of flavours but also elevates your dessert game to new heights. This delightful Persian drink, with its vibrant carrot juice and luxurious saffron-infused vanilla ice cream, is perfect for any occasion—whether it’s a sunny afternoon or a festive gathering.

For Garnishing:

MANGO RABDI - MANGO RABRI

METHOD:

For Mango Rabri/Rabdi:

• Puree the Mangoes and keep it aside. 
• Cut Mango into small pieces nd keep it aside.
  
• Grind Cardamoms along with few teaspoons of Sugar into a fine powder and keep it aside. 
• Finely Chop/Sliver the Nuts and keep it aside.
• Soak Saffron strands in 1/4 Cup of warm milk and keep it aside.
• Combine Milk and Condensed Milk in a heavy-bottomed pan(preferable a wide open-mouthed pan) & mix well.
• Boil this mixture on a low flame stirring it at intervals.
• After about 15-20 Minutes the mixture would start to thicken.
• Scrap the sides and collect the cream(malai) which collects at the top.
• Add it back into the Rabri mixture and mix well.
• Pour in the soaked Saffron strands, add Kewra Essence, Cardamom Powder and give a quick stir.
• Add half the amount of finely chopped/slivered Nuts and mix well.
• Cook Rabri/Rabdi on a low flame, collecting the thickened Malai(cream) from the top and adding it back into the mix.
• Rabri/Rabdi gets layered and textured with this Malai(cream).
• Cook for few more minutes or until it reaches the desired consistency.
• Switch off the flame and allow the mixture to cool down.
  
• Then, pour in the Mango Puree, add the Mango pieces and mix well until it is well incorporated into the Rabdi mix. 
• Garnish Mango Rabri/Rabdi with remaining Chopped/Slivered Nuts, Rose Petals and a few strands of Saffron, just before serving.
• Serve Mango Rabri/Rabdi as such, warm or chilled. 
• Combine Mango Rabri/Rabdi along with Mango Kulfi for a wonderful Mango Falooda for an utter Royal treat.

For more 'PAYASAMS, PRADHAMANS & KHEERS', Click here...

 

MANGO RABDI - MANGO RABRI

 

NOTES:

• Cook Rabri/Rabdi on a low flame stirring it at intervals, preferably in an wide open-mouthed heavy-bottomed pan.
• Care should be taken that the milk does not scorch at the bottom, which will totally spoil the taste of the dessert. 
• Grinding Cardamoms with Sugar yield a fine powder.
• Adding Saffron is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of  Rabri/Rabdi to suit your preference.
• Allow the mixture to cool down.  Then, pour in the Mango Puree and mix well until it is well incorporated into the Rabdi mix.
• Add Mango Puree once  the rabri cools down, otherwise it may curdle.
• You do not need to cook after the Mango puree is added.
  
• Mango Rabri/Rabdi tends to get thicker when chilled.
• Garnish Mango Rabri/Rabdi with preferred choice of Nuts.
• Can can it with a few freshly cut Mango pieces.
  
• Garnishing it with Rose Petals & Saffron strands are purely optional.

FALOODA

    Falooda, this recipe is what I have eaten it as Falooda.  My recent mishap with understanding Falooda as the one & only Falooda Drink & the story of  Kulfi Falooda.... Anyway, I have always loved to order Falooda and the last time I ate it was in Cochin in 2018.  A tall glass of Falooda layered with Rose Syrup, Sabja Seeds in Milk based concoction, a few slices of Kulfi & garnished with copious amount of Nuts & more nuts. This tall glass of Falooda even made me skip my dinner and skipping a meal when in India is a big taboo according to me.  The reason being, it would be the only time we would get a chance to succumb to our cravings with local delicacies.  But this Falooda made me so full & satiated.

    A Falooda recipe has taken its twists & turns and is catered in numerous versions with whims & fancies, it is one special Indian cold drink which masquerades itself as a Dessert too. This Falooda recipe is served as a cold drink layered with Rose Syrup, Sabja Seeds, Falooda Sev/Vermicelli, a thick milk base - sometimes Rose milk or sometimes a sweet thick concoction of Milk & sugar, some recipes even serve it with Rabri/Rabdi.  This tall glass of cold drink can be served chilled topped with a hearty dollop of Ice cream/Kulfi.  Garnishing Falooda also goes with the whims & fancies - you can garnish it with chopped nuts, dry fruits, fresh fruits, jelly, honey, saffron, rose petals etc., & etc.,

FALOODA

    What is the difference between a Kulfi Falooda and a Falooda recipe is that, the Kulfi Falooda is more or less like a dessert which you can scoop out at eat.  Whereas this Falooda is a cold drink with a flavoured Milk base.  Whatsoever a Falooda recipe should be sinfully rich, decadent and utterly delicious. See... who is explaining the difference between both the recipes.  Haa!!! Mistakes happen paa... and it is from where we learn too...

    In this Falooda recipe, I have made it with Rose Milk base and have served it with Kulfi instead of Ice cream.  

For KULFI FALOODA RECIPE, click here...

Cuisine - Iran(Mediterranean), Indian

Course - Dessert

Difficulty - Medium

Serves - 1

Author - SM

Preparation Time - 20 - 30 Minutes

Soaking Time - 30- 45 Minutes(Sabja Seeds)

Cooking Time - 7-10 Minutes(Vermicelli/Falooda Sev)

LAYERS IN FALOODA DRINK

FALOODA

We need the following items to make a Falooda Drink:

• ROSE SYRUP
• FALOODA SEV
• SABJA SEEDS
• SWEETENED MILK BASE/ROSE MILK/RABRI/RABDI
  
• KULFI/ICE CREAM
  
• NUTS FOR GARNISHING

ROSE SYRUP:

ROSE SYRUP

    First we would need a Rose Syrup to drizzle all over the base & the Rose Syrup gives a wonderful colour & flavour to this drink. You can use this Rose Syrup to make Rose Milk base. 

FALOODA SEV -  

FALOODA SEV

Falooda means ‘shredded’ in idiomatic Urdu & it refers to the thin Vermicelli/noodle like ingredient made out of corn flour, which is the  integral part of Falooda. Make it from scratch, or we can easily get it incorporated with store-fought Falooda Sev, I was not in any way lucky to get hold of it.  And my son was like, why don't you make it from scratch.  Me with my lethargic attitude gave a wide smile, convinced him and finally settled with Vermicelli/Semiya. Whatsoever both the ingredients does total justice to the recipe.  One main thing to keep in mind is to leave the cooked Falooda Sev/Vermicelli in cold water for a few minutes.

SABJA SEEDS - 

SABJA SEEDS

     The next ingredient we need are the Sabja Seeds/Sweet Basil Seeds/Tukhmaria.  A long- awaited ingredient lying safely in my freezer since my last India trip which was in 2019.  Soaked it up for about 30-45 minutes and there it was all the items ready to be catered for making a Kulfi Falooda. Soaking Sabja Seeds makes it edible & makes it easily digestible. 

MILK BASE - The milk base needed for Falooda drink can be a simple milk & sugar based concoction or, we can get experimental by

ROSE MILK

RABRI/RABDI

VERMICELLI/SEMIYA PAYASAM

• ROSE MILK: Making the Base with Rose Milk/Bandung.
• RABRI/RABDI: Then if you love to serve Falooda in its utter rich version, then it would be perfect to serve it with Rabri/Rabdi. 
• VERMICELLI PAYASAM:  Or, if you already have Vermicelli Payasam simply add is a base with other ingredients & there you are with a delicious Milk base & here you can also skip making Falooda Sev/Vermicelli.
  
• SWEETENED MILK: Yet another quick-fix version would be to simply mix milk & condensed milk for the Milk base.

ICE CREAM/KULFI - Some Falooda Drink recipes are served topped with a big scoop of Ice Cream or with slices of Kulfi in it.  But serving with Ice cream/kulfi are purely optional. 

For more KULFI RECIPES, click here

NUTS - Serve Falooda garnished heartily with chopped nuts of your choice.  I have used finely chopped Cashew Nuts, Almonds & Pistachios.  

GARNISHING - You can get easy with the choice of garnishing a Falooda. Simply serve it with finely chopped nuts or can go to the extent of making it rich & decadent by adding a few strands of Saffron, Rose Petals etc., Some recipes serve Falooda with dry fruits, cut fresh fruits, jelly etc.,  

     Once all the items are ready, it is time to serve it.  Falooda is a cold drink served in layers of Rose Syrup, Falooda Sev or Vermicelli, Sabja Seeds(Sweet Basil Seeds) in a Milk Base, & served topped with Ice Cream/Kulfi and garnished with nuts or dry fruits.

HOW TO MAKE FALOODA

FALOODA

INGREDIENTS:

For Falooda:

Rose Syrup - 2-3 Tbspns

Sabja Seeds - 11/2 Tspn

Falooda Sev - 11/2 Tbspn

Rose Milk/Sweetened Milk/Rabri/Rabdi - 1 Cup

For Toppings:

Kulfi - 1 No.(medium Sized) 

or 

Ice Cream - a Scoop

For Garnishing:

Cashew Nuts - a few

Almonds - a few

Saffron - a few strands(optional)

METHOD:

• First, take a tall glass for serving Falooda.
• Chill the glass leaving it in the freezer for about 5-10 minutes(Optional).
• Then, drizzle a few teaspoons of Rose Syrup at the base and all over the glass.
• Add a few teaspoons of Sabja Seeds over it.
• Then, place a few tablespoons of Falooda Sev/Vermicelli over it.
• Gently pour in the Rose Milk/Sweetened Milk/Rabri/Rabdi.
  
• Place a Kulfi over the above ingredients.  Can cut the Kulfi into Slices of 2 or 4.
• Alternatively can serve it with a scoop of Ice cream.
  
• Now, drizzle some more Rose Syrup over the ingredients.
• Garnish heartily with finely chopped nuts of your choice & Saffron Strands.
• Serve Falooda chilled, immediately. 

 

FALOODA

NOTES:

• For sweetened Milk Base, can simply blend Milk(Boiled & chilled) along with Condensed Milk and use it as a Milk base.
  
• I have added Vermicelli/Semiya in this recipe instead of Falooda Sev.  Cook according to the instruction & then once cooked, leave it in cold water for a few minutes.
• This is to avoid getting the Vermicelli/Falooda Sev sticking to each other.
• Adjust the amount of Rose Syrup to suit your preference.
• Garnish Falooda with your choice of Nuts or dry fruits.
• Can serve Falooda with fresh fruits/jelly.