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.

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.

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.