“Authentic Malaysian Roti Jala Recipe – Easy, Lacy Net Pancakes Perfect for Every Celebration”
Roti Jala – The Lacy Net of Tradition and Taste
There are dishes that you simply eat, and then there are dishes that you experience. Roti Jala - It was Love at first Bite! A golden lace pancake, a doodle of deliciousness, and an absolute staple at any proper Malaysian celebration. And for me? A symbol of fond memories, community, and the unrelenting charm of local food scenes. A dish from a new world (when we started living in Malaysia), which reminded me of our humble Gothambu/Maida Dosa – the kind we whip up on rushed mornings or when the dosa batter runs out. But Roti Jala? It had an intricacy of its own – in design, taste, and unmistakable flair.
Have you tried Roti Jala at a bazaar before? What’s your favourite kuih?
Iftar & Eid Menu: Breaking Fast with Dates and Tea
"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"
Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours
Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.
Creamy Coffee Milkshake Recipe with Homemade Coffee Syrup
Indulge in the ultimate coffee lover's dream with this luscious Coffee Milkshake recipe! Made with fresh cow's milk, velvety vanilla ice cream, and a delightful homemade coffee syrup, this frosty concoction is the perfect treat to beat the heat and satisfy your caffeine cravings. Follow the step-by-step guide to create a coffee milkshake that will leave your taste buds dancing with delight!
Take a sip of this delightful coffee milkshake and let the flavours
swirl on your palate. It's a dreamy concoction you won't be able to
resist!
This Coffee Milkshake with homemade Coffee Syrup is a heavenly treat
that combines the best of coffee and ice cream into one delectable
drink. This delicious Coffee Milkshake can be easily masqueraded as a
Dessert too, which will surely appease your Caffeine Cravings and your
Sweet Tooth. Whether you're a coffee connoisseur or just looking to
cool off on a hot day, this creamy creation will leave you craving for
more. So, whip up this delightful milkshake and make every moment a
coffee-flavoured celebration!
Coffee Syrup Consistency: The homemade coffee syrup should have a rich, syrupy consistency after simmering. If it's too thin, you can continue simmering it for a few more minutes until it thickens. On the other hand, if it's too thick, you can add a splash of water and gently stir until it reaches the desired consistency.
Coffee Strength: Adjust the amount of coffee syrup according to your preferred coffee intensity. For a bolder coffee flavour, add an extra tablespoon of syrup, and for a milder taste, reduce the amount slightly. This recipe provides a balanced coffee flavour, but feel free to personalize it to your liking.
Ice Cream Variation: While this recipe calls for creamy vanilla ice cream, you can experiment with different ice cream flavours to add unique twists to your coffee milkshake. Try using chocolate, caramel, or even hazelnut ice cream for delightful flavour combinations.
Toppings Galore: Get creative with toppings to enhance the visual appeal and taste of your coffee milkshake. Consider adding chocolate shavings, crushed cookies, or a sprinkle of cocoa powder on top of the whipped cream and coffee syrup for an extra indulgent touch.
Dairy-Free Option: For a dairy-free version, you can substitute the cow's milk with your favourite plant-based milk, such as almond, soy, or oat milk. Choose a non-dairy vanilla ice cream to complement the coffee syrup and create a vegan-friendly coffee milkshake.
Sweetness Level: The sweetness of the milkshake will depend on the sweetness of your homemade coffee syrup and vanilla ice cream. If you prefer a sweeter milkshake, use a sweeter syrup and ice cream, or add a little extra granulated sugar to the coffee syrup during preparation.
Make-Ahead Tip: Prepare the coffee syrup in advance and store it in an airtight container in the refrigerator for up to two weeks. This way, you can quickly whip up a coffee milkshake whenever the craving strikes.
ICED COFFEE/COLD COFFEE
Every morning, rain or shine, high or low, I drink Coffee!!! And I like my coffee STRONG. It's my absolute favourite way to wake up – A purpose to wake up itself. There's something so
refreshing about a Cup of Coffee. Least to say, I made two batches of Coffee while writing this post and the previous. The thought of a Coffee, a hint of its smell and I am tempted. I am not much obsessed with too many things in life, but when it comes to indulgence, I would love to treat myself with a good cup of Coffee. Yet another love when it comes to food is Biriyani. For me, Coffee is an Obsession rather than an Addiction.
Well, this recipe is for the people who love Cold Coffee or Iced Coffee. My son is one person who is into cold Coffees and the one who makes cold brew and drinks Americano with loads of Ice cubes. But the irony is that when I am writing this recipe for Cold Coffee, I miss him that I am not able to treat him with a tall glass of Iced Coffee.
ICED COFFEE/COLD COFFEE
Iced Coffee is one best Summer drink to sooth the weather and all the more it is like a dessert in a glass. Simply convert a glass of cold milk into your favourite drink with a simple addition of Coffee Syrup and Ice Cubes. If you do not have coffee syrup, then add a strong brew, a simple sugar syrup and there you go with your glass of Iced Coffee. It's an
amazing combination worth trying, and it's so easy to do at home! Even you can add a hint of vanilla or cinnamon for an added flavour.
Ihave used homemade Coffee Syrup while making this Iced Coffee, and it is one easy way to get this done. Homemade Coffee Syrup readily comes to use while making this Iced Coffee, and you can get it done within minutes. I make sure to leave the Coffee Syrup and Milk in the refrigerator overnight or at least a few hours before making Cold Coffee. This way I can readily mix cold milk and Coffee syrup, add a few Ice Cubes, add a tinge of Vanilla or Cinnamon to suit your whims and there, I have a wonderful glass of Cold Coffee.
ICED COFFEE/COLD COFFEE
If you do not have Coffee Syrup, no worries, you can use either espresso or brewed
coffee. You will get that stronger coffee flavour with espresso shots. But my personal choice is to brew the coffee a few hours before and leave it covered in the refrigerator.
So that you would readily have (cold)Coffee brewed while making this Iced Coffee. The major reason is I have personally never been a fan of pouring hot coffee
over ice. This is the way I prefer to make my iced coffee because the
shots blend with the ice to create a cold liquid right away, and then
all you have to do is add your milk and sweetener. Otherwise, iced coffee made using hot brewed coffee takes an
hour or two to chill. If it is not an issue and if you have enough time, then the choice is yours.
Chill the Milk in the refrigerator for a few hours.
Fill a Boston Shaker with some Ice Cubes.
Pour in the Coffee Syrup & Chilled Milk into it.
ICED COFFEE/COLD COFFEE
Shake well until well combined.
Pour in the Iced Coffee/Cold Coffee into a tall glass.
Add a tinge of Vanilla or Cinnamon to suit your whims (Optional).
Serve Iced Coffee chilled, immediately.
ICED COFFEE/COLD COFFEE
NOTES:
I usually chill the Milk in the refrigerator before making Iced Coffee/Cold Coffee.
Can add more Ice cubes if you prefer to.
I have used homemade Coffee Syrup in this recipe.
Adjust the amount of Coffee Syrup to suit your preference and sweet level.
If you do not have Coffee Syrup, you can use either espresso or brewed
coffee. You will get that stronger coffee flavour with espresso shots.
Then add Sugar or Simple Sugar syrup to Sweeten the Iced Coffee.
Adding Vanilla Essence or Cinnamon are truly optional.
Can simply mix all the ingredients in a big bowl/glass too.
Chilled Homemade Lychee Syrup
Lychee Syrup Recipe: Fresh or Canned, No Preservatives
Lychee syrup is the easiest way to turn a glut of fresh or tinned lychees into a versatile homemade fruit syrup. Made with just sugar, water and a splash of lemon, this preservative free lychee syrup keeps for months and adds an exotic, floral sweetness to mocktails, cocktails, iced teas and desserts. No fancy equipment, no artificial colours, just real fruit.
What do you do when you land up with far too many fresh lychees, and a few tins of canned ones besides? You devour the fresh fruit first, of course.
But as the days go by and a few batches still sit in the fridge staring back at me with wide red eyes, the plan of converting them into something else pops into my head. Pudding? Sorbet?
Or go to the extent of converting it into lychee syrup?
Making syrups seemed tedious at first, but once I got the knack of it, I realised it is one of the simplest recipes going, needing only a bit of time and patience. Over the years I've made my own versions of the fruit syrups I love most.
The lychee (Litchi chinensis) is a highly revered subtropical fruit with an imperial heritage rooted in Southern China, cultivated for over a thousand years. Ancient rulers prized it so highly that royal couriers rode vast distances just to bring fresh harvests to the palace.
From its ancestral home, the fruit spread across Southeast Asia, finding a second home in the hills of Northern Thailand. Today, regions like Chiang Mai are famous for their lychee orchards, making it a true symbol of Thai hospitality and seasonal abundance.
My Nostalgia and Memory
Along with lychees comes the memory of our first trip to Thailand in 2009. It happened to be their National Tourism Week, and they handed a big packet of fresh lychees to each passenger landing at Suvarnabhumi International Airport in Bangkok. We had four big packets in our hands!
We were caught up sorting our entry visas and waiting for a taxi. Suddenly, an old lady pulled my hand. Alarmed, I turned to her.
There beside me stood a lovely old lady, beaming with pride. "These lychees are from Chiang Mai, enjoy them!" she said, with a warm, pleasant smile.
I thanked her and promised I would eat them right away. True to my word, we gobbled up a whole packet within no time. They were so fresh, tasty and juicy, my very first taste of that memorable, authentic lychee flavour.
Naturally, we sneaked back to the counter and got hold of two more packets. I still remember that evening twilight at the Bangkok airport, waiting for our taxi to Pattaya with our fresh lychees and the memory of that sweet old lady.
Throughout our stay, I stored the lychees in the hotel room fridge and relished them heartily. I even brought a packet home with us. Even now, all these years later, I still instantly relate lychees to that beautiful trip to Thailand.
Preservative Free Lychee Syrup
The Simple Formula
Water, sugar and lychees are all you need to make this lychee syrup at home. Boil sugar and water along with fresh or canned lychees until it reaches one string consistency, slightly thick and sticky all together.
Finally, add a few teaspoons of lemon juice, strain it, and there you go, a lychee syrup ready to add taste and aroma to your favourite drinks and desserts.
Pure Fruit Flavour: No artificial preservatives or synthetic food colourings.
Smart Preservation: The simplest way to stop a large batch of fresh lychees going to waste.
Brilliant Versatility: Works in drinks, desserts, cocktails and mocktails alike.
No Crystallisation: A splash of lemon juice keeps the sugar from seizing up.
Recipe Overview
Cuisine: Asian (Around the World)
Recipe Type: Syrup
Yields: 1 Medium Jar (approx. 250 ml)
Servings: 10-12 Portions
Difficulty: Medium
Author: SM @ Essence of Life - Food
Time Estimate
Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Total Time: 60 Minutes
How to Cook Homemade Lychee Syrup: Step-by-Step Guide
Lychee Syrup: Versatile Summer Drink Mixer
Ingredients List
For the Lychee Syrup
1 cup white granulated sugar (helps retain the pale, natural fruit colour)
1 cup water
1 cup lychees, freshly peeled and pitted, or drained canned lychees
1/2 tbsp lemon juice
Method - Detailed Cooking Instructions
Step 1: Preparing the Fruit
If using fresh lychees, peel the bumpy outer skin, slice the flesh carefully, and remove the seed.
Rinse the prepared lychees under cold water and leave them in a colander for a few minutes to drain fully.
Cut the drained fruit into small pieces and blend into a coarse paste.
Step 2: Boiling the Sugar Base
In a clean saucepan, pour in 1 cup water and add 1 cup white sugar.
Stir well and boil over medium-high heat until the sugar dissolves completely.
Step 3: Simmering and Testing Consistency
Add the puréed lychees to the sugar syrup and stir.
Bring to a boil and let it bubble for about 5 minutes.
Lower the flame and simmer for about 30 minutes, letting the fruit oils fully infuse.
Pour in the lemon juice and cook for 5 more minutes.
Pro Tip: Boil the syrup until it reaches exactly a one string consistency, meaning a drop cooled between your fingers forms a single thin thread that holds without breaking.
Step 4: Straining and Cooling
Switch off the flame and let the liquid cool for a few minutes on the counter.
While still warm, pour through a fine mesh strainer into a clean bowl, pressing down slightly.
Once fully cooled, pour into a sterilised glass jar or bottle.
Pro Tips and Notes
Fresh vs. Canned Lychees: Either works. For fresh, simply peel and discard the skin and seed; for canned, drain fully before use. A mix of both works just as well.
The White Sugar Secret: White sugar keeps the syrup's natural pale colour. Brown sugar works too, but will darken it and add a caramel note.
Preventing Crystals: A dash of lemon or lime juice stops crystallisation and acts as a natural preservative.
Post-Cooling Thickness: The syrup thickens slightly as it cools, so don't over-boil past the one string stage.
Serving Suggestions
Lychee syrup is wonderfully versatile. Here are a few simple ways to use it:
Lychee Juice & Soda: Stir into plain water with ice, or top up with soda water and fresh mint for a fizzy version.
Flavoured Teas: Brew black or green tea, chill it, and add a hint of lychee syrup for an instant iced fruit tea.
Zesty Lemonade: A teaspoon stirred into homemade lemonade or limeade for an exotic twist.
The Home Bar: Pour into summer cocktails, mocktails, mimosas, or an elegant lychee martini.
Dessert Drizzle: Drizzle into lychee pudding or lychee sorbet for extra fragrance.
Pantry Life: Stays fresh for up to 6 months in a dark, cool spot inside an airtight glass container.
Refrigeration: For a longer shelf life and brighter floral notes, keep the bottle chilled in the fridge.
FAQ
Can I substitute white sugar with brown sugar?
Yes, but brown sugar will turn the syrup dark brown and add a caramel flavour. White sugar keeps the natural, delicate colour of the lychees.
Is this a syrup or a cordial?
Strictly a syrup, a thick, intense sweetener made of roughly equal parts sugar and water. A cordial is a tart, juice-heavy concentrate meant for heavy dilution.
Can I make this using only canned lychees?
Yes, absolutely. Just drain away the canning liquid completely before chopping and blending the fruit.
Why did my syrup turn out slightly cloudy?
That's completely natural, since we grind the whole fruit into a coarse paste rather than using filtered juice. It doesn't affect the taste or shelf life.
Is lychee syrup vegan and gluten free?
Yes, this recipe uses only sugar, water, lychees and lemon juice, making it naturally vegan, vegetarian, gluten free and halal.
Recipes You Might Like From My Blog
Lychee Lemonade — a zesty, exotic twist on classic homemade lemonade using this very syrup.
Lychee Martini — turn your homemade syrup into an elegant summer cocktail.
Homemade Rose Syrup — another floral, fragrant syrup for your home bar shelf.
Quick & Easy Homemade Lychee Syrup
Bringing Chiang Mai from My Kitchen to Yours
There's real pride in making your own fruit syrups from scratch, and with just a handful of ingredients, you're rewarded with a wonderfully fruity lychee syrup.
This homemade lychee syrup is a dainty, versatile concoction that leaves an elegantly sweet, exotic note in almost any drink you choose to create.
It's a beautiful way to lock the aroma of summer fruit in a bottle, keeping those unforgettable twilight memories of travel and unexpected kindness alive all through the year.
ROSE LASSI
Yet another refreshing drink, prepared with Rose Syrup, Yogurt/Curd and Milk. With the richness of traditional Lassi
comes along the redolent fragrance of Roses. Rose Lassi is a delicious
combination of a Milk Shake and a Smoothie with an authentic Indian
touch. Some recipes call for adding a pinch of Cardamom or Saffron to
enhance the flavour of the drink.
Though believed to have originated from Punjab, Lassi can be seen in
Gujarat, Rajasthan and even in parts of Pakistan. A popular drink
throughout the Northern States of India, are whipped up into many
variations to bring a special note of the same drink throughout India.
Lassi comes into limelight along with the arrival of sweltering summer.
Roadside shops and eateries cater this creamy drink during summer. A sip of the Sweet Punjabi Lassi, topped with a dollop of Malai(fresh cream), is an utter treat and utmost delicacy.
ROSE LASSI
It is an astounding fact that Yogurt/Curd is an integral part of
Indian Tradition and an unavoidable part of Indian Cuisine. Yogurt/Curd
- Dahi/Dai as commonly called in North Indian languages and as
Thayir/Perugu/Mosaru in the South Indian States. Once an agricultural
bound Nation, cattle rearing were a part and parcel of their life.
Availability and use of Milk and milk products were a part of their
daily life. So it's not a wonder that we all like Milk,
Dahi/Curd (Yogurt -in our very own form). All the more, we have a
special place for it in our Pantry. And it is a daily routine to make fresh curd on a daily basis at home. We also knew wonderful techniques to
convert it into tasty Desserts like Shrikhand, Mishti Doi & Bhapa Doi, healthy
Drinks like Chaas, Sambharam and Lassi. We love to accompany
Raithas/Salads with Rice and Roti or make curries out of Yogurt/Curd.
Lassi may taste like a treat, but it’s one that comes with health
benefits! The yogurt in the lassi is full of probiotics that promote gut
health, help digestion, and boost the immune system. It also provides
protein and Vitamin-D, along with the beneficial properties of any
additional fruits, herbs, or spices. Lassi is so refreshing.
ROSE LASSI
Rose Lassi is one best drink if you love the sensuous aroma of Rose. Serve it
as a refreshing drink to quench your thirst during sweltering Summer
days or as a Dessert to wash out the spicy dishes. Lassi happily falls
under the category of a dessert masquerading as a drink. Lassi
- A popular drink throughout the Northern States of India, are whipped
up into many variations to bring a special note of the same drink
throughout India. Next to Mango Lassi, Rose Lassi is yet another variation which tops the popularity. A sip of the Sweet and Flavour filled Rose Lassi, is an utter treat and a sensuous delicacy.
Adjust the sweetness to suit your taste preference.
Rose Syrup I used has added sugar in it. So I did not add Sugar in this Recipe.
For thicker Lassi, add fresh cream, but it is totally optional.
Can add a few drops of Kewra Essence/Water, if you like the flavour in Rose Lassi.
Adding Cardamom Powder, Saffron etc., are purely optional.
HOW TO MAKE ROSE SYRUP
The idea of making Rose Syrup got into my mind when I ended up buying bottles of Rose Syrup with no added sugar in it. It was just the Rose Essence, a thick concoction of Rose Essence in a bright Pink colour. But to my dismay, none had Sugar in it. I bought them to make Rose Milk, a.k.a. Bandung(in Malay). So, while I wanted to use it for Falooda I needed it as a thick sweet syrup which could be used to smear it around the glass. So that's when I converted the Rose Essence into Rose Syrup.
Elegantly redolent, colourful Roses with its exotic fragrance has always appealed me to the core. Roses have always been one favourite flower. After all, "A Rose is a Rose is a Rose... "- as said by Shakespeare and
one of my husband's favourite quotes... I love rose flavoured dishes and drinks and I have one person who's my kin with my liking and that is my son. He loves Rose Milk, Gulab Jamun, Falooda, a small hint of Rose and I guess he likes it.
Well, Rose Syrup is something which is made with fresh Rose Petals, or that's what they proclaim to be so. But store bought ones are mostly Rose flavoured Syrups with artificial rose essences and food colouring. Even I am not going to talk about making all good organic Rose Syrup here. The issue is I do not get that many Roses here, the variety(I think it is the Shrub Rose Variety), which suits best to make Rose Syrup. But this recipe is made with dried rose petals. But my first attempt went with making Rose Syrup with Rose Essence (which had Food colouring too).
HOW TO MAKE ROSE SYRUP
Some recipes are so that we never attempt to make them at home, and I feel Rose syrup comes under that category. Maybe the idea of making this might sound tedious and time-consuming for a few, but it is one easy recipe. Water, sugar, and dried rose petals are all you need to easily make this floral rose syrup at home. Boil Sugar & Water along with fresh/dried rose petals until it reaches one string consistency or becomes slightly thick & sticky all together. Finally, add rose water or rose essence, strain it and there you go with a Rose syrup, ready to add beauty, taste and aroma to the dishes.
This easy and extremely versatile Rose Syrup is sure to elevate your desserts,
drinks, cocktails, and mocktails. This Rose Syrup can be added to almost
anything in which you would love to have a note of rose and a tinge of pretty pink colour.It will leave you with an elegantly sweet, dainty and exotic aromatic floral note. You could indulge into a Rosy fragrant aroma so, calming and sensuous.
This rose syrup has equal parts of water and sugar, dried rose petals and some rose
flavourings. Plenty of dried rose petals are used in this rose syrup recipe. And a few other ingredients which are optional like Kewra Water, Rose Food colouring etc., for added flavour and colour can be added to this Rose Syrup, but I personally do not add them.
This is Rose Syrup and what you would need is, Rose Petals
Rose Petals - Fresh or dried ones suit well to be used to make this Rose Syrup. Shrub variety Roses which are unique for its fragrance is my personal choice. Can also use Red/Pink Hybrid variety Roses. Why Red or Pink Roses? They naturally yield you with a Pink hued Rose Syrup.
ROSE PETALS
Fresh Petals - Buy food grade Rose Petals. If you can get hold of fresh roses from your garden which are pesticide free, well, and you are good to go.
Dried Petals/Buds - Get food-grade rose petals. Never use dried rose petals from a flower shop, since those
are loaded with chemicals. While using rose buds, make sure to cut them into two, which would infuse the aroma well into the Rose Syrup.
Artificial Rose Essence - If you do not have Rose Petals, then you are easy to go with Rose Water/Rose Essence and a few drops of Pink Food Colouring. The pink food colouring can be substituted with a few pieces of Beetroot, which would naturally dye the syrup Pink.
Then what you need is Sugar:
White Sugar - I have used white sugar in this recipe, which will help you to retain the natural pink colour unique to Rose Syrup. Add a dash of lime juice to avoid crystallization.
Sugar - 1 Cup Water - 1 Cup Fresh/dried Rose Petals - 1 Cup Lemon Juice - 1/2 Tablespoon Beetroot - 1/8 Cup Rose Water - 1 Tablespoon or Rose Essence - 1/2 Teaspoon
If using fresh rose petals, rinse well and leave it in a colander for a few minutes.
While using dried Rose Petals, rinse them well & then soak it in warm water for about an hour.
If there are any small Rose buds, cut them into two or four so that the rose flavour gets well infused into the Rose Syrup.
In a Saucepan, pour in the water and add sugar into it.
Stir well to combine, and boil it over a medium-high heat until the sugar is dissolved completely.
Now, add the Fresh/dried Rose petals and give a quick stir.
Let it boil for about 5 minutes.
Then add Beetroot pieces and mix well.
Boil this over a low flame for about 30 minutes.
Pour in the Lemon Juice and cook for about 5 more minutes.
Finally, add Rose Water/Rose Essence and mix well.
Boil the Syrup until it reaches one string consistency.
Switch off the flame and allow it to cool down for a few minutes.
When the mixture is warm, strain the syrup.
Discard the beetroot pieces from the Syrup.
Remove the Rose Petals and store them in an airtight container in the refrigerator.
Once the Rose Syrup cools down completely, store it in a sterilized glass jar or bottle.
Rose syrup stays fresh for up to 6 months when stored
in a dark, cool place.
For a longer shelf life, store the Rose Syrup in the refrigerator.
HOW TO MAKE ROSE SYRUP
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.
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.
Add this to Milk to makeRose 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 PhilippinoSamalamigBuko 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.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
