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.