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.