Indian Rose Milk

Serves 6 to 8


1 pound unsprayed or pesticide-free, fragrant and dried rose petals, washed and drained
4 cups water
2 cups sugar, or to taste
½ cup rose water
4 cups chilled whole milk


Combine the rose petals and the water in a large pot. Bring to a boil, and cook until the water is reduced by about one-half. Strain the infused water, and return it to the pot. Add the sugar, and return to a boil, stirring every now and then. Reduce the heat, and simmer for 2 minutes. Remove from heat, and let cool. Add the rose water and milk to the cooled liquid. Serve chilled.

© Recipe Property of Suvir Saran