Rose Milk with Homemade Rose Syrup and Gulkand
Learn how to make calming and refreshing Rose Milk with Homemade Rose Syrup using real rose petals. Packed with the goodness of roses it's hard not to fall in love with the vibrant pink color color of this drink and ofcourse the flavors and aroma. Make a large batch of your Homemade Rose Syrup to whip up a quick drink to quench your thirst or simply enjoy the health benefits. Enjoy the strained rose petals as Gulkand or Rose Petal Jam. Instant Pot Video Recipe and Stove Top Recipe. Can be made Vegan.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- dried rose petal, 2 cups
- sugar or sweetnener of choice, 2 cups
- water, 4 cups
- rose syrup, 2-3 tsp or as needed
- dairy or altenate milk, 4 to 6 oz.
Instructions
- 1
Pour water, sweetener and dried rose petals in the inner pot. Stir and mix well.
- 2
Cover the lid, seal the vent and pressure cook for 4 minutes, followed by a manual pressure release.
- 3
Once the pressure is released,open the lid.
- 4
Using the Saute function, saute the mixture for a few minutes until the mixture thickens. This takes about 5 minutes.
- 5
Then switch off the Saute function and allow the liquid to cool down until luke warm and strain the liquid from the rose petals either into a bottle or a bowl.
- 6
The liquid you get is the rose syrup while the rose petals on the strainer are nothing but Gulkand, Rose Petal Jam. Store Gulkand in an air tight container and refrigerate.
- 7
Using a heavy bottom pot or pan, add water, sweetener and dried rose petals in the inner pot. Stir and mix well.
- 8
Cover the pot or pan with a lid and cook medium heat for about 10 minutes, until the mixture starts thickening a little.
- 9
Wait for the liquid to be luke warm and strain the liquid from the rose petals either into a bottle or a bowl. The liquid collected is the rose syrup while the rose petals on the strainer are Rose Petal Jam, Gulkand. Store Gulkand in an air tight container and refrigerate.
- 10
Pour 2 to 3 tsp of rose syrup in a 6 to 8 oz. glass.
- 11
Add 4 to 6 oz. of milk to the glass.
- 12
Stir and mix the syrup and milk well and serve cold or refrigerated.