Making Rose Syrup:

• To a sauce pan add 1/2 cup sugar to it.
• Add 1/3 cup water to it.
• Stir continuously to dissolve sugar completely.
• Once sugar is completely dissolved strain using a metal strainer. This is is to remove impurities if any.
• Rinse the pan then add the strained sugar water to the pan again.
• Let it boil in medium flame.
• Boil well until the syrup becomes thick and sticky.
• If you touch with fingers it will be sticky and look like oil in consistency.
• See the syrup has reduced, has become thick and looks oil like in consistency.
• Now add 1/4 teaspoon pink food color.
• Quickly mix it.
• Now add 1/4 teaspoon rose essence.
• Mix it well. Look at the consistency.
• Switch off. It should be pourable, still thick and sticky no string consistency needs to be checked.
• Cool down it thickens with time so switch off accordingly.
• Once completely cooled store in a clean dry contatiner.
• Close with lid store in fridge. This homemade rose syrup keeps well for about a month.
• To prepare rose milk add milk, icecubes and prepared rose syrup.
• Blend until creamy and frothy.
• Pour into serving glass.
• Serve with icecubes.
• For a quick version of preparing rose milk : add rose syrup, add icecubes and chilled milk(boiled, cooled) mix well and your instant rose milk is ready.