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.


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Cuisine - North Indian
Recipe Type - Drink
Difficulty - Easy
Serves - 1 Tall Glass
Author - SM  

Preparation Time - 10 - 15 Minutes

For HOMEMADE ROSE SYRUP, Click here...

 

HOW TO MAKE ROSE LASSI

ROSE LASSI

 

INGREDIENTS:

For Rose Lassi:

Rose Syrup - 2 Tablespoons
Thick Yogurt/Curd - 1 Cup
Milk - 1/2 Cup
Ice Cubes - 1/4 Cup
Salt - a Pinch (Optional)

 

Optional Ingredients:

Fresh Cream - 2 Tablespoons
Cardamom Powder - 1/4 Teaspoon
Kewra Water/Essence - a few drops
Dried Rose Petals - for garnishing

 

ROSE LASSI

METHOD:

• Crush the Ice Cubes in a blender.
• Add Rose Syrup, Yogurt/Curd, Milk & Fresh Cream to the crushed Ice cubes and whip it up in a blender for a few minutes.
• Blend until all the ingredients are well combined.
• Pour Rose Lassi into a tall glass.
• Serve Rose Lassi Chilled, garnished with a few dried Rose Petals.
  

 

For a detailed Recipe on HOMEMADE CURD/YOGURT, Click here...

 

ROSE LASSI

NOTES:

• The Yogurt/Curd should not the sour.
• Can substitute Water for Milk.
• 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.

DIWALI - THE FESTIVAL OF LIGHTS

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.

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:

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

Optional Ingredients:

Kewra Essence - 1/2 Tablespoon
Pink Food Colouring - 1 Teaspoons

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. 

HOW TO MAKE ROSE SYRUP

CARDAMOM

    

    Cardamom - 'THE QUEEN OF SPICES' is one exotic Spice, with those aromatic seeds packed inside green pods.  A note of Cardamom reminds me of several dishes, but the memories of hot Masala Chai and Rain is quite reminiscent to Cardamom.
     Commonly named as 'Cardamom', but its native name calls it as 'Elam' - Elaichi, Elakkai, Elakki.  Cardamom is indigenous to India and Sri Lanks and it founds its way throughout Southeast Asia and to other parts of the world.  Considered to be one of the most expensive spice.
    Cardamom has a wonderful aroma and an enticing warm, spicy-sweet flavour. The whole pods can be added to dishes, or the seeds can be extracted and either added whole or ground into a variety of dishes and desserts. It's widely used in Indian and Middle Eastern dishes and in Scandinavian Baking.
     There are commonly two varieties of Cardamoms :
                                         Green Cardamom &
                                         Black Cardamom
        It's best to buy them in pods and store them in airtight containers.  Ground ones and the seeds removed from the pods tend to lose their flavour soon.

CULINARY USE :

      Cardamom can be used in whole or in ground form in a variety of dishes. Freshly ground Cardamom has a strong, unique spicy-sweet taste and they are more aromatic. Most recipes call for Green Cardamom.It is one major component in most of the Spice Mixes.  Indian desserts are mostly flavoured with Cardamoms. It's widely used in Spicy dishes, Indian Desserts, in beverages like Tea and Coffee and also in Baking.

Cardamom is one of the main ingredients in Garam Masala, a combination of spices used in both vegetarian and non-vegetarian dishes in Indian Cuisine. It is also used in the preparation of Curry/Masala Powders and Spice Mixes commonly used in Indian cooking.
Ground Cardamom can be added to tea or coffee to impart a pleasant and refreshing aroma.  Swedish Coffees are brewed with ground Cardamoms and then served with Cream and Sugar.  Masal Chai, Sulaimani Chai etc, add Cardamom pods to impart a wonderful fragrance in the tea aiding digestion of the food side by side.
Lassi - a refreshing drink prepared by combining Curd/Yogurt, Full Fat Milk, Sugar and flavoured with Cardamom Powder.
Green Cardamoms are mainly added to Biriyanis, Pulaos, Indian Stews, Curries, Kormas, Dhals, Kebabs etc.,  It enhances the flavour of the dish along with other spices.
Most of the Indian Desserts like Sweets, Kheers, Payasams, Halwas, Kulfis etc., are flavoured with Cardamoms.
Cardamom is widely used in Scandinavian baking. It is used in flavouring all types of sweet pastry and bread dishes instead of cinnamon.
Ground cardamom seeds can be used to flavour foods like Soups, Patties, Stews, Purees and Rice dishes.
Cardamoms can be used in the marinades while grilling Chicken or Lamb.  Cardamom powder enhances the flavour of Tandoori Chicken, Honey Roast Chicken etc.,

MEDICINAL PROPERTIES- HEALTH

       Cardamom is a potluck filled with not just the fragrance but it caters a plethora of health benefits.
Though it's a part of ancient Indian heritage, it plays a major role in Ayurveda and in Traditional Chinese Medicine too.  For its wide medicinal properties.


HICCUPS : Cardamom is an antispasmodic spice which can help you in getting rid of hiccups. It provides relief from involuntary muscle spasms, like intestinal and stomach cramps

DETOXIFY : Cardamoms are known to detoxify the body. They are rich in minerals and vitamins like Vitamin A, B, C, niacin, riboflavin etc. It is a great blood purifier and removes excess urea, calcium and other toxins from the kidney.

ANTIOXIDANT : Many of the phytonutrients, vitamins and essential oils which are present in cardamom act as antioxidants. This magical spice helps in cleaning up the free radicals and tends to resist cellular ageing.

ANTI -CARCINOGENIC : Cardamom has anti-carcinogenic properties which prevents Colo rectal Cancer.

RELIEF FROM COLD & FLU : Cardamom is a pungent spice which tends to help in preventing and relieving cold and flu symptoms. Cardamom is a good home remedy for cold and flu. A cup of cardamom tea helps get rid of a headache and cold.

PATHOGENS : Cardamom is known to prevent infections.  The essential oils in it inhibit the growth of bacteria, virus, mould and fungus.

DENTAL CARE: Ayurveda and Chinese Medicines advice that chewing a couple of Cardamom seeds removes not only bad breath but also treats mouth ulcers and mouth infections due to its antiseptic properties.

ASTHMA : Cardamom is found to be highly beneficial in treating Asthma, Whooping Cough and Bronchitis.

IMPROVES APPETITE : Chewing few Cardamom Seeds improves appetite and improves digestion of food. The use of spices in food, on the other hand, is ideal because they inhibit infectious microbes and not the probiotic bacteria, which aids digestion.

IMPROVES BLOOD CIRCULATION : Regular consumption of Cardamom improves Blood Circulation.  This reduces High Blood Pressure/Hypertension and also improves Cardio-vascular health.

REDUCES CHOLESTEROL: The micro nutrients in Cardamom counteract with the surge of lipids in the body. The antioxidant enzymes help in controlling the cholesterol levels significantly.

TREATS URINARY DISORDERS : Ayurveda uses Cardamom in treating Urinary tract infections and disorders such as cystitis, nephritis, and gonorrhoea.

TREATS GASTROINTESTINAL DISEASES : The essential oils from Cardamom are used in Ayurveda, Unani and Traditional Chinese Medicine to treat Gastrointestinal disorders such as Acidity, Flatulence and Stomach Cramps.

MEDICINAL PROPERTIES - BEAUTY :

     For its antiseptic and Anti-inflammatory properties, it's loaded not only with therapeutical benefits but also are used in preparations of Beauty products - Mainly for its fragrance. When added to perfumes or soaps, it imparts an exotic fragrance and can stimulate our senses. The essential oil from Cardamom is used in various Beauty products.

SKIN ALLERGY :  Due to its antibacterial properties, it is used as an antiseptic to treat skin problems.

SKIN CARE :  Cardamom Oil helps in removing blemishes from the skin and also improves the complexion. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body, thus providing a clearer skin.

IMPARTS FRAGRANCE :  The strong fragrance of Cardamom wards off the unpleasant smell.  also, the smell imparts a warm feeling and stimulate our senses.  so they are widely used in aromatherapy.

HAIR CARE : Anti-oxidative properties in Cardamom provide nourishment to the scalp and hair follicles. Antibacterial properties prevent the scalp from infections and irritation. Cardamom strengthens the roots and prevents hair loss. It also provides shine and lustre to the hair.

NOTES :

    Cardamom is an expensive spice.  It's mostly used along with other spices. Ground Cardamom Seeds or seeds removed from the Cardamom Pods tend to lose its flavour and aroma soon. So store them in airtight containers in a cool, dry place away from sunlight to extend its shelf life.
And use freshly ground Cardamoms for best results.


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*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.