roohafza sharbat recipe | homemade ruabja sharbat | rooh afza drink with detailed photo and video recipe. basically, a concentrated & flavoured herbal squash made with an essence of rose flavour and sugar syrup. it is a popular refreshing summer drink concentrate prepared and served in India, Pakistan and Bangladesh. the concentrate is later mixed with different types of liquid like water and milk to prepare a refreshing and thirst-quenching beverage recipe.
roohafza sharbat recipe | homemade ruabja sharbat | rooh afza drink with step by step photo and video recipe. summer season is around the corner and we can already face the heat and wrath of the sun. it is this season when the demand for chilled beverages and refreshing healthy drinks goes up and enjoy ourselves during the hydration process. there are so many healthy beverage recipes, but the list is incomplete without mentioning our own local roohafza sharbat known for its cooling and refreshing effect.
generally, the roohafza drink is prepared by mixing the concentrated squash with chilled water and ice cubes to make a refreshing drink. but there are so many other variants today and with this post, i have tried to capture 2 basic yet healthy drink recipes. the first one is the classic drink with chilled water and ice cubes to serve. however, i have also introduced a twist to it. i have added sabja seeds to make it more refreshing and healthy. the other drink is the milk-based sharbat or also known mohabbat ka sharbat. however, i have skipped the watermelon to this, so technically it is not mohabbat ka sharbat, still an interesting and tasty milk ruabja sharbat. i have also added sabja seeds to it, and it should give the same effect as falooda but with fewer calories. do try this and let me know your thoughts on these 2 types of sharbat.
furthermore, some more additional tips, suggestions and variants to the roohafza sharbat recipe. firstly, i have kept this concentrated squash as simple as possible and i have added basic rose petal ingredients. but this can be easily extended with other flavouring agents. you may add vegetables, berries, oranges and grapes. secondly, you may also use this sugar syrup to prepare the classic pink coloured falooda dessert. you may add kulfi ice cream, vermicelli and mixed dry fruits to prepare the classic dessert. lastly, you may also use the same syrup to make different types of milkshake recipes too. my personal favourite is strawberry milkshake as it would gel with the colour of strawberries.
finally, i request you to check my other related beverage recipes collection with this post of roohafza sharbat. it mainly includes my other related recipes like, Milkshake Recipes, 10 summer drinks s – refreshing drink, 5 skin glow drink s, lassi, custard sarbath, ice tea, thandai, chocolate cake shake, karela, protein powder. further to these i would also like to mention my other related recipe categories like,
roohafza sharbat video recipe:
recipe card for ruabja sharbat:
Roohafza Sharbat Recipe | Homemade Ruabja Sharbat | Rooh Afza Drink
Ingredients
for rooh afza syrup:
- 2 cup dried rose petals
- 4 cup sugar
- 3 cup water
- 2 tsp lemon juice
- ½ tsp red food colour
for roohafza mojito:
- 2 tbsp sabja
- 2 tbsp rooh afza syrup
- 3 mint leaves
- ½ lemon
- chilled water
- ice cubes
for rose milk:
- 2 tbsp rooh afza syrup
- 2 tbsp sabja
- chilled milk
- ice cubes
Instructions
how to make rooh afza syrup:
- firstly, in a large kadai take 2 cup dried rose petals and 3 cup sugar.
- add 2 cup water and stir well until sugar dissolves.
- boil the rose petals for 5 minutes or until the flavour or rose in infused in water.
- drain off the water to separate the petals.
- now add 1 cup sugar, 2 tsp lemon juice and ½ tsp red food colour.
- mix well making sure everything is well combined.
- transfer the rose sugar water back to the kadai.
- continue to boil.
- once the water comes to a boil, add 1 cup of hot water.
- stir and boil for at least 10 minutes.
- or until the syrup thickens and turns sticky. you don't need string consistency here.
- cool completely, and add a few drops of kewda water. mix well.
- store the rooh afza syrup in a glass bottle for up to 6 months.
how to make roohafza mojito:
- in a tall glass take 2 tbsp sabja, 2 tbsp rooh afza syrup, 3 mint leaves and ½ lemon.
- mix well making sure everything is well combined.
- now add chilled water and mix well.
- finally, enjoy rooh afza mojito with ice cubes.
how to make rose milk:
- in a tall glass take 2 tbsp sabja, 2 tbsp rooh afza syrup.
- now add chilled milk and mix well.
- finally, enjoy rose milk with ice cubes.
Nutrition
how to make roohafza sharbat with step by step photo:
how to make rooh afza syrup:
- firstly, in a large kadai take 2 cup dried rose petals and 3 cup sugar.
- add 2 cup water and stir well until sugar dissolves.
- boil the rose petals for 5 minutes or until the flavour or rose in infused in water.
- drain off the water to separate the petals.
- now add 1 cup sugar, 2 tsp lemon juice and ½ tsp red food colour.
- mix well making sure everything is well combined.
- transfer the rose sugar water back to the kadai.
- continue to boil.
- once the water comes to a boil, add 1 cup of hot water.
- stir and boil for at least 5 minutes.
- or until the syrup thickens and turns sticky. you don’t need string consistency here.
- cool completely, and add a few drops of kewda water. mix well.
- store the rooh afza syrup in a glass bottle for up to 6 months.
how to make roohafza mojito:
- in a tall glass take 2 tbsp sabja, 2 tbsp rooh afza syrup, 3 mint leaves and ½ lemon.
- mix well making sure everything is well combined.
- now add chilled water and mix well.
- finally, enjoy rooh afza mojito with ice cubes.
how to make rose milk:
- in a tall glass take 2 tbsp sabja, 2 tbsp rooh afza syrup.
- now add chilled milk and mix well.
- finally, enjoy rose milk with ice cubes.
notes:
- firstly, instead of lemon juice, you can use citric acid. however, both help to prevent sugar syrup from crystalising.
- also, if you are not having access to rose petals, then you can use rose essence or rose water for flavour.
- additionally, boil the syrup on a medium flame for flavours to infuse deeply.
- finally, rooh afza recipe can be used to prepare a variety of sharbat and desserts.