ROSE MILK

 Today I am sharing the recipe of Rose  Milk with Vanilla Ice-Cream, that is a popular Indian milk recipe. Rose milk is nothing but simple rose flavoured milk by mixing rose syrup with milk.  Rose milk is a one of the easy and quick desserts that kids will love. You can make it many flavor variations. You can make it in just only 5 minutes. It is known for its refreshing and cooling properties. Rose milk is typically consumed for its flavour as well as for it's health benefits. The basil seeds are known as a body coolant in traditional Indian medicine. This Indian style  Rose Milk looks absolutely gorgeous and is packed with the goodness of roses and it's hard not to fall in love with the vibrant pink colour of this drink and of course the flavour and aroma. 

We feel it's worthy to be a part of every celebration and festive days. Not only on special occasions but at times, you absolutely deserve a sweet treat for all your hard works. Rose milk is very refreshing and perfect for the summers and summer already is at its peak here at my place and we started craving for some chilled drinks. Summer days are invariably hot and we need to hydrate ourselves without falling into unhealthy ways. There are tones of choices available for unhealthy drinks in the market and at home too. This rose milkshake came out rich, creamy and yummy and yes my family approved and enjoyed it a lot. I am sure after trying this rose milk recipe for the first time, you will double up the quantity in the following times. Here is how to make easy rose milk at home. Do try this recipe and treat yourself with this delicious drink whenever you need it.

INGREDIENTS :

1/4 Cup Rose syrup 

1 tablespoon Sugar (optional )

2 tablespoon Sabja Seeds (soaked )

1 Cup Ice cubes 

 Vanilla Ice cream

2 Cups Milk

Few dried/fresh Rose petals for garnishing

1 tablespoon chopped pistachios

METHOD :

STEP 1 - In a small bowl sock sabja seeds with 1 cup water for 30 minutes. 

STEP 2 - Drain the excess water and keep aside.

STEP 3 - In a mixie jar or blender, add chilled milk, rose syrup, ice cubes, sugar (if using ) & few scoops of ice cream and blend till smooth and frothy.

( I didn't use sugar.)

STEP 4 - Put 1 tablespoon swelled sabja seeds in the individual serving glasses.

STEP 4 -  Pour the frothy rose milk in a serving glass,.

STEP 5 - If you like, add one more scoop of  ice cream on the top & garnish with rose petals and chopped pistachios.

STEP 6 - Drizzle some rose syrup on the top.

STEP 7 - Serve immediately.

NOTES - * Adding sabja seeds aka holy basil seeds is optional. Omit if you do not have it or like it.

* Sugar is totally optional in this recipe. Because we are adding icecream in our recipe which helps to give the sweetness. But if you like more sweet then you may add sugar.

* I used store brought rose syrup but feel free to use homemade rose syrup if you have. 

* Make it without ice cream, still good. It's totally upto you.

TRADITIONAL PHIRNI

 Phirni/ Firni, a creamy dessert, it tastes divine when served chilled. It is very famous North Indian dessert recipe and is prepared on most of the festive occasions like Holi, Lohri, Karwa Chauth, Ramzan, Eid, Baisakhi, Diwali etc. Also perfect as dessert for an eventful evening or after a sumptuous lunch, phirni tastes best both hot and chilled. 

Phirni is a delicious and creamy pudding/ dessert prepared with milk, powdered basmati rice , sugar, cardamom powder, saffron strands and topped with nuts. It is like rice kheer except for the fact that the kheer is made with whole rice grains. Powdered rice gives a unique flavor and texture to the phirni. Phirni tastes best when made with basmati rice. Phirni is set in small earthen pots called Shikoras, then served chilled. Trust me guys this is one such outstanding phirni recipe that I have ever tried in my life and credits surely goes to GOOGLE. Try this Phirni Recipe for this HOLI and impress your friends and family.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS :

3 tablespoons Basmati Rice

1/2 lit Full Cream Milk

1/4 Cup Sugar (adjust accordingly )

1/4 teaspoon Green Cardamom Powder

Few strands of Saffron

1 tablespoon Almonds 

1 tablespoon Pistachios

Few Rose petals, sliced almonds and pistachios for garnishing

METHOD :

STEP 1 - Wash  and rinse the rice with water till the water is clear.

STEP 2 - Soak rice in sufficient water for 30 minutes. 

STEP 3 - Drain out water completely from the rice using a steel strainer.

STEP 4 -  Spread and dry the rice on a kitchen towel or a steel strainer. Allow the rice to completely dry for 10-15 minutes.

STEP 5 - Now add rice in a blender jar and blend the rice to a coarse powder. (see notes ) Keep it aside.

STEP 6 -  Next ,add almonds and pistachios in a blender jar and blend it to a coarse powder. Keep this aside.

STEP 6 - Boil milk in a thick-bottomed pan and let the flame reduce to low once the milk starts bubbling.

STEP 7 - Add saffron strands with almond - pistachios powder and give it a nice mix.

STEP 8 - Let it simmer for 5 -7 minutes or until the milk is reduced to almost half from the original quantity. Stir it in between to avoid from burning.

STEP 9 - Add the rice powder to the milk. Stir it continuously to avoid lump formation.

STEP 10 - Continue cooking on low flame for 10 minutes, stirring in between till the rice turns mushy and soft.

STEP 11 - Once the rice and milk mixture is thick, add sugar and stir to combine well. (see notes )

STEP 12 - Turn off the heat when the sugar is dissolved completely.

STEP 13 - Remove from the flame and sprinkle cardamom powder and give it a nice mix.

STEP 14 - Transfer the phirni in a casserole if you’re are planning on serving it warm.

STEP 15 - If not serving warm, then let it cool for sometime and then transfer to individual earthenware containers.

STEP 16 - Refrigerate it for minimum time of 2 hours, as it tastes good when served chilled.

Serve chilled phirni garnished with some almonds and pistachios, few dried rose petals, few saffron strands and silver warq.

NOTES : * Use full cream milk to get the rich and creamy texture.

* If you are in hurry or want to quicken the process, soak rice in hot water for 15 minutes.

*Always use Basmati Rice for making Phirni as it lends a nice aroma. If you don't have it in hand, then go for Sona Masoori Rice.

* Do not make a fine powder of rice. We need coarse powder like sooji in texture.

* Add sugar little more side, because after cooling phirni tastes less sweet. So adjust sugar as per sweetness required for the phirni.

* Always cook phirni on low flame and stir it occasionally to avoid burning at the bottom. 

* Stirring in between also helps to avoid formation of rice lumps.

* If you’re planning on serving phirni cold, cool it off a bit and refrigerate before serving!

* While serving it in individual serving bowls, sprinkle sliced almonds and pistachios.

* It stays good for 2 days under refrigeration.