Rose Milk (Rooh Afza)
Rose milk mixes chilled milk with Rooh Afza, soaked sabja seeds, pistachios, and ice for a floral summer drink.
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5 mintotal
Prep 5 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
Includes 30 minutes of soaking time for sabja seeds before they are stirred into the rose milk.
Method
In a small bowl, soak the sabja seeds in water. Let them rest for 15-30 minutes until they develop a greyish translucent coating and swell up. Drain excess water.
15–30 min
In a large pitcher, pour the chilled milk.
Add the Rooh Afza (rose syrup). Stir well until the milk turns a clear rose-pink.
Taste the milk. The syrup is usually very sweet, but if you prefer, add a little powdered sugar and mix until dissolved.
Add the soaked sabja seeds to the pink milk and gently stir.
Place a couple of ice cubes into serving glasses.
Pour the refreshing rose milk over the ice.
Garnish with a few slivers of pistachios or a dry rose petal.
Serve chilled immediately.
How to tell it's done
Thin, icy-cold, and intensely floral milk with tiny, gelatinous, slippery basil seeds popping in every sip.
Getting it right
Tip
Do not blend the sabja seeds in a mixer! Stir them in gently at the end to retain their unique, slippery texture.
What to serve it with
A classic Iftar drink during Ramadan, and a staple summer cooler everywhere in India.
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