National Rose Month: Celebrate with these petalicious recipes
Embrace the aromatic beauty of National Rose Month in the US this June, indulging in the captivating essence of this exquisite flower. Beyond its decorative allure, the petals are widely incorporated in dishes of various cuisines. To help you celebrate, we have brought to you a collection of enticing recipes featuring the delicate touch of roses. Let the month bloom with delectable floral delights!
Rose lassi
Add rose petals and water to a pan and leave it overnight. Add sugar, stir it over low heat to dissolve, and then boil until thickened. Your rose syrup is ready! Combine three cups of yogurt, 1/2 cup of rose syrup, two tablespoons of powdered sugar, and 1/2 cup of chilled water. Mix well and refrigerate. Add ice cubes and serve.
Rose petal sorbet
This sorbet will put an end to your summer woes on a floral note. Begin by dissolving sugar in water and boil for about five minutes. Once done, add rose petals to it and leave it overnight. The following morning, strain through muslin cloth and then add lemon juice, and mix well. Freeze it and stir it at regular intervals to prevent crystal formation.
Rose coconut laddoo
Calling all sweet tooths! These rose coconut laddoos will satiate your cravings like nothing else. Grab a bowl and mix desiccated coconut, rose syrup, condensed milk, chopped almonds, chopped cashew nuts, and red food color. Divide this mixture into multiple parts and roll each into a ball to make laddoos. Roll these balls into desiccated coconut and dried rose petals, and serve them immediately.
Rose sherbet
Clean rose petals and soak them in water overnight. Boil sugar in water and add cardamom pods, lemon juice, and rose petals to it. When the solution thickens and changes color, remove it from heat, strain it, and let it cool at room temperature. Now put two-three spoons of this mixture in a glass and then pour cold water. Add ice and serve.
Rose rabri
Boil some milk and then later simmer it till it has reduced to half its quality. Keep scraping the malai into the milk so that it thickens. Add saffron, sugar, and whisk well. Simmer for five minutes and then add fresh beetroot juice. Mix, simmer for another five minutes, and add nuts and rose essence. Cool it and refrigerate. Serve chilled.
