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.

For more ROSE FLAVOURED DISHES & DRINKS, Click here... 

For more HOMEMADE SYRUPS, Click here...

HOW TO MAKE ROSE SYRUP - HOMEMADE ROSE SYRUP

HOW TO MAKE ROSE SYRUP

INGREDIENTS: 

For Rose Syrup:

Optional Ingredients:

METHOD:

• 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. 

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

For more Rose flavoured Dishes, Click here...

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.

Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

    While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

Food and Memories Intertwined

    Food and memories are deeply intertwined for me. I fondly recall the Biriyani for Id, Fruit Cakes for Christmas, Murukku & Sweets for Diwali, and Sundal for Navratri. Now, living in a culturally diverse community, I’ve embraced new culinary delights, like Dates, Nasi Briyani, Ketupat and Rendang for Hari Raya, Mandarins during the Lunar New Year, and eagerly await moon cakes during the Autumn festival. Each festival brings a wave of cultural indulgence and food-related memories.

Nostalgia Through Cinema

    Recently, my brother Siva Prasad from Realworks Studios shared a trailer for the latest Tamil movie, "Sabapathy," which beautifully depicted Golu and Navratri celebrations. The trailer sparked nostalgic memories of Pattu Pavadai, Golu hopping, singing bhajans, and enjoying sundal and pongal.

Celebrating Saraswati Pooja

    During Saraswati Pooja, we performed pujas at our tailoring shop, marking a joyful day when we could set aside our books and studies. The day would start with my parents and me cleaning, adorning our home with sandhanam and kunkumam on everything special — from doors and televisions to my dad's bicycle and even our pens and pencils, all in hopes of securing good marks in our exams. Those were innocent days, and I often chuckle at the antics we pulled.

Delicious Naivedyam Delights

    Every family has its own unique offerings when it comes to naivedyam, deeply rooted in tradition and regional practices. These cherished recipes are often passed down through generations, reflecting the cultural diversity and personal touch that each household brings to the sacred act of offering food to the divine.

    My mother always prepared Sarkkarai Pongal and Pachai Pattani Sundal as her default naivedyam for Saraswati Pooja, accompanied by puffed rice (pori), orange mittai 😋, and seasonal fruits. The delightful aroma of chrysanthemums, the flower synonymous with Navratri, still lingers in my mind.

Navratri: Celebrating the Goddess with Devotion and Delicacies

    Navratri, meaning "nine nights," is a sacred festival observed across India to honour Goddess Durga. Each day of the festival is dedicated to one of her nine cosmic forms, celebrated with fasting, prayers, and the offering of naivedyam or prasadhams.

Navratri in South India:

    In the southern parts of India, Lalitasahasranama is often recited during Navratri, and rice-based dishes, without onion or garlic, are offered as prasadam to Goddess Lakshmi. In Karnataka, the festival culminates in grand Dussehra celebrations, especially in Mysore, where the iconic Mysore Palace is lit up, and a royal procession known as the Jumbo Savari takes place. Elephants, decorated with rich finery, carry the idol of Goddess Chamundeshwari through the streets, accompanied by music, dance, and colourful tableaux, making it a spectacular event that draws visitors from all over the world.

Durga Puja in West Bengal:    

     In contrast, Bengali Durga Puja, celebrated primarily in West Bengal, is a vibrant and artistic festival honouring Goddess Durga’s victory over the buffalo demon, Mahishasura. For five days, elaborately crafted idols of the Goddess are worshipped, and the city streets come alive with stunning pandals (temporary structures), cultural performances, and traditional feasts. The festivities end with Sindoor Khela (vermillion play) and the immersion of the idols in rivers, symbolising Durga's return to her heavenly abode.

Navratri Recipes!

    In honour of Navratri, I’m excited to share a collection of delightful sundals, snacks, and sweets that can be offered as naivedyam and prasadhams throughout the nine days of Navratri celebrations, culminating in Vijay Dasami.

*Click on the individual pictures below for detailed recipes!

This year, Navratri will begin on Thursday, 3 October 2024, and ends on Saturday, 12 October 2024.

Additionally, I’ve included two essential items that hold a special place in the naivedyam list:

Panagam & Panchamirtham: Essential Naivedyam Delights    

    These two dishes are integral to the festive offerings during Navratri, embodying tradition and divine flavours. Panagam is a refreshing drink, while Panchamirtham is a sweet mix that symbolizes prosperity and health.

Panagam - A Sacred Refreshing Drink for Naivedyam

Panagam

    Panagam is a traditional South Indian beverage made from jaggery, water, and spices. Often enjoyed during festivals, its balance of sweetness and spice makes it a perfect offering for Naivedyam during Navratri.

Panchamirtham

    Panchamirtham, a sacred mixture of five ingredients — jaggery, banana, ghee, honey, and cardamom — is not only delicious but also represents the divine offerings made to deities during worship. This sweet blend is a favourite during Navratri celebrations.

Panchamirtham - A Sacred Offering

Sundal Varieties

Significance of Sundal Varieties

    Sundal, made from various legumes, holds a special place during festivals. Each variety not only satisfies hunger but also embodies the spirit of sharing and community. These wholesome dishes are often infused with spices and coconut, enhancing their flavour while symbolising the joy of coming together in celebration.

    Sundal is the star of the show during Navratri celebrations! This simple stir-fry made with beans, lentils, or legumes not only tantalises the taste buds but also fits beautifully into the festive spirit. Many families enhance their sundal with Sundal Podi, a convenient spice mix that elevates the flavour profile, especially on the busy days of Golu and Navratri.

Nine Varieties of Sundal for Nine Days

    Each day of Navratri can be celebrated with a different type of sundal, showcasing the diversity and richness of Indian culinary traditions. Here are nine delightful varieties to try:

White Chickpea Sundal

Black Chickpea Sundal

Sprouted Green Gram Sundal

Kadalai Paruppu Sundal/Chana Dhal Sundal

Kollu/Horse Gram Sundal

Groundnut/Peanut Sundal

Green Gram Sundal/Pacha Payar/Pasi Payar Sundal

Kosambari or Koshambari Sundal

Moong Dhal Poriyal/Sundal

Sundal Podi - An Essential Spice Mix for Navratri Sundals

Sundal Podi

Sundal Podi:

    Sundal Podi is a fragrant spice mix that elevates the taste of sundal, making it a must-have during Navratri celebrations. This versatile blend enhances the flavour profile of various sundal varieties, bringing together the warmth of spices and the richness of lentils.

Snacks for Naivedyam/Prasadham

Navratri celebrations are incomplete without a variety of traditional snacks offered as naivedyam or prasadham. Whether it’s a savoury treat or a sweet indulgence, these snacks bring a festive touch to the celebrations and are enjoyed by all.

Savoury Snacks

These crunchy and flavourful savoury snacks are perfect offerings during Navratri and are sure to please the palate of both devotees and guests alike:

Medu Vadai

Kunukku

Paruppu Vadai

Sweet Snacks

Navratri’s sweet prasadham is a symbol of love and devotion. These sweets are traditional favourites that enhance the festive spirit:

Sweet Unniyappam

Kozhukattai

Sukhiyan

Sweet Offerings for Naivedyam

    When it comes to sweets, the options are plentiful. Any sweet can be served for naivedyam, whether it's pongal, kesari, kheer, payasam, or other Indian sweets. Each sweet has its own significance, often representing purity, devotion, and gratitude. Moreover, you can choose a suitable sweet for each day of Navratri as naivedyam, aligning with the themes of the respective goddess worshipped:

Significance of the Nine Days:

• Day 1: Goddess Shailputri – Offering ghee brings blessings of good health (Sarkkarai Pongal).
• Day 2: Goddess Brahmacharini – Naivedyam prepared with white sugar ensures longevity (Rava Kesari).
• Day 3: Goddess Chandraghanta – Milk-based naivedyam absolves sins and grants courage(Paal Payasam).
• Day 4: Goddess Kushmanda – Malpua is offered for health, wealth, and strength(Malpua).
• Day 5: Goddess Skandmata – Banana-based dishes bring prosperity (Banana Halwa).
• Day 6: Goddess Katyayani – Honey is offered for beauty and charm (Panchamirtham).
• Day 7: Goddess Kaalratri – Jaggery-based offerings ward off negative energies (Thengai Paal Payasam).
• Day 8: Goddess Mahagauri – Coconut offerings ensure health and prosperity (Coconut Barfi).
• Day 9: Goddess Siddhidatri – Dishes with sesame seeds grant divine powers (Sesame Ladoo).

Pongal Varieties for Naivedyam/Prasadham

    Sweet Pongal is a classic dish offered as naivedyam during Navratri, symbolizing prosperity and gratitude. Each day of Navratri, a unique Pongal variety is made, filled with the richness of jaggery, ghee, and nuts, making it a divine offering to the gods and a delicious treat for all.

Day 1 - Sweet Pongal/Sarkkarai Pongal

Day 2 - Akkaravadisal/Akkara Adisil

Day 3 - Kalkandu Pongal/Kalkandu Sadham

Day 4 - Aval Kalkandu Pongal

Day 5 - Millet Sarkkarai Pongal

Day 6 - Aravana Payasam

Day 7 - Neypayasam

Day 8 - Thengai Paal Pongal

Day 9 - Kavuni Arisi Pongal

Kesari Varieties for Naivedyam/Prasadham

    Kesari, a rich and delightful semolina dessert, is one of the most cherished offerings during Navratri. With its golden hue and sweet aroma, it brings a divine touch to naivedyam, making each day of celebration sweeter and more special.

Kesari Bhath/Rava Kesari

Milk Rava Kesari or Paal Kesari

Pineapple Kesari / Pineapple Kesaribhath

Kalyana Kesari

Aval Kesari - Poha/Avalakki Kesaribhath

Payasam Varieties for Naivedyam/Prasadam

Enjoy these delightful Payasam varieties offered during festivals and celebrations!

Vermicelli Payasam

Sago Payasam

Paal Payasam

Thengai Paal Payasam

Paruppu Payasam

Ilaneer Payasam

Explore More Payasam Varieties.  Click here for more delightful Payasam varieties!

Kheer for Naivedyam/Prasadam

Offering to the Goddess:

    In North India, especially during Durga Puja, kheer is often prepared as a naivedyam (offering) to Goddess Durga. It symbolizes purity and devotion, serving as a way to express gratitude and seek blessings.  

Festive Spirit:

    In Gujarat, kheer is often made with rice or vermicelli and is flavored with cardamom. It is commonly offered during Navratri as a symbol of auspiciousness and devotion. The locals might also prepare variations like Basundi, a thicker version of kheer made with condensed milk, especially during festive occasions.

    Rajasthani households often prepare Ghevar (a disc-shaped sweet) alongside kheer during Durga Puja. Kheer serves as a staple offering in many households, showcasing the rich culinary traditions of the region.

Rice Kheer - chawal ki Kheer

Badam/Almond Kheer

Apple Sago Kheer

Caramel Payasam - Odia Chaula Khiri

Explore these delightful Kheer varieties perfect for your Naivedyam offerings. Check out more Kheer Recipes on my blog!

Sweets for Naivedyam/Prasadam

    Celebrate the divine occasion with these traditional Indian sweets, perfect for Naivedyam or Prasadam. Each sweet holds a unique place in our cultural celebrations and is sure to add sweetness to your festivities. 

Boondi Ladoo

Coconut Barfi

Palkova

Badam Halwa

Apple Halwa

Pear Halwa

Bengali Sweets for Durga Puja Naivedyam

    During Durga Puja, sweets hold a special place in every Bengali household. These naivedyam offerings are not only a symbol of devotion but also a delicious way to celebrate the festive spirit.

Sweet Offerings for the Goddess

Mishti Doi

Rasagulla

Shrikhand

Bengali Lyangcha

Explore More Bengali Sweets

For more delightful sweets perfect for the festival, check out these recipes:

• Rose Mishti Doi - A floral twist to the classic sweetened yogurt.
• Kala Jamun - A rich dark version of the traditional sweet.
• Gulab Jamun - Soft and spongy sweets soaked in sugar syrup.
• Cham Cham - A Bengali delicacy perfect for festive celebrations.
• Rabdi - Creamy and rich dessert made from thickened milk.

Explore these delicious sweets, all perfect for Durga Puja, and make your celebrations even sweeter