rose lassi recipe | Punjabi sweet rose lassi | rose flavoured yogurt drink | with 8 amazing images. rose lassi recipe is a Punjabi sweet rose lassi made with rose flavoured syrup. This rose flavoured yogurt drink has an attractive bright pink colour to it. rose lassi recipe is made from 3 basic ingredients, curds, rose syrup and powdered sugar. rose flavoured yogurt drink is ideal to serve on a hot summer’s day – but equally enjoyable in any other weather. This Punjabi sweet rose lassi has an instantly refreshing effect, with the pleasant hue, aroma and taste of rose petals. To make Punjabi sweet rose lassi combine yoghurt, sugar, rose syrup in a deep bowl along with ½ cup of chilled water and whisk well. Refrigerate for at-least 1 hour. Serve rose lassi chilled garnished with rose petals. Notes on rose lassi. 1. Make use of full-fat curd to get a restaurant-style lassi. 2. Add 2 tbsp powdered sugar. Adjust the quantity depending on the sourness level of curd. 3. Pour ½ cup of chilled water. Many people even make use of milk to adjust the consistency of lassi. You can also add some crushed ice if you want it thinner. The garnish of rose petals improves the visual appeal and mouth-feel of this rose lassi. Since the rose flavoured yogurt drink is thick, it is quite filling. You can either serve it with a meal, or even have it as a mid-day snack. You can also try other lassi recipes like the Mango Lassi and Sweet Punjabi Lassi. Learn to make rose lassi recipe | Punjabi sweet rose lassi | rose flavoured yogurt drink | with step by step photos and video below.

Dry fruit gola, tu hi tu, tu hi tu, satrangi re… look out for the seven colours of the rainbow on your favourite gola! golas, made from crushed ice laced with sherbets of different flavours, are a relief from the scorching heat. Crushing machines keep churning out the ice, to be merged with various fruit flavours like kala khatta, rose, mango… name it and they have it! don’t forget to have the malai gola made with condensed milk or the very interesting cadbury gola.

pink lemonade recipe | homemade pink lemonade Indian style | classic summer lemonade drink | with 14 amazing images. old fashioned pink lemonade is perfect for a hot summer day. Learn how to make homemade pink lemonade. To make pink lemonade, combine the mint leaves and 1 tbsp of water in a mortar pestle and crush it lightly. Combine the mint mixture, lemon juice, powdered sugar, rose syrup and salt in a deep bowl and mix well. Add the soda and mix well. Serve immediately. This old fashioned pink lemonade features a perfect blend of soothing rose syrup and peppy lemon juice, with mint leaves for added zing. The muddling of mint leaves not only brings out the true flavour of mint, but the crushed mint leaves give a pleasant mouthfeel too! This fresh herby touch is a treat for your senses. These brilliant flavours are topped with chilled soda to make a thoroughly refreshing classic summer lemonade drink. The best part about this drink is that it doesn’t even call for making any syrup or mixture and refrigerating. Serve this homemade pink lemonade to guests – be it kids or adults, you are sure to be much-admired. Tips for pink lemonade. 1. Make sure the soda is absolutely chill because adding ice separately will dilute the drink. 2. Also do not forget the salt, although just a pinch of it is used, because it helps to sharpen the myriad flavours of this drink. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Check out for more refreshing recipes using the bubbly soda that is served chilled or over ice-cubes - Apple and Orange Drink, Guava Spritzer, Ginger Beer , Caribbean Dawn, Strawberry Cocktail etc. pink lemonade recipe | homemade pink lemonade Indian style | classic summer lemonade drink | with step by step photos below.

Gulkhand Shake, this cooling summertime sweet treat will be loved by your little ones! Gulkand is something that a child never refuses to eat, so if your child does not like plain milk or is bored of having his regular milk drinks, serve this protein-rich potion. Boost your child’s immunity by giving him 6.5 gm of protein per glass of this shake!

rose milk recipe | rose milk with sabza seeds | easy Indian summer cooler drink | rose milk with rose syrup | with step by step images. rose milk is a pleasing and satiating Indian drink for hot afternoons. Learn how to make rose milk with sabza seeds. To make rose milk, combine the falooda seeds and 1/2 cup of water in a bowl, mix well and keep aside for 5 minutes. Combine the milk and rose syrup in a deep bowl and whisk well. Pour equal quantities of the rose milk into 2 individual glasses, top it with soaked falooda seeds and serve chilled. Here is a slightly enhanced version of the all-time favourite summer drink, Rose Milk. Rose syrup is cooling and has a rejuvenating fragrance and flavour. This particular recipe adds to the cooling effect with falooda seeds, which also gives the drink an exciting mouth-feel. Falooda seeds are also known to have a cooling effect in the body. This is a quick rose milk with sabza seeds to whip up for kids who come home hungry after outdoor play as well as for adults after work. Enjoy this rose milk with rose syrup chilled, in the hot summer months. For enhanced eye appeal, garnish them with some rose petals. Tips for rose milk with sabza seeds. 1. The ready-made rose syrup is sweet enough, so there is no need to add extra sugar. 2. Try to pick a good brand of rose syrup for rose milk with sabza seeds, so you can be assured of its purity and benefits. Also check out our popular Indian drinks that help beat the summers heat like Khus ka Sherbat, Kokum Sherbet, Piyush, Nimbu Pani, Aam Ka Panna, Chaas, Saunf Sherbet and Imli Masala Drink. Enjoy rose milk recipe | rose milk with sabza seeds | easy Indian summer cooler drink | rose milk with rose syrup | with step by step photos and video below.

Falooda is a dessert, if you look at it technically, but practically it is an any-time snack! This exciting combination of sweetened rose-flavoured milk with falooda sev, subza seeds, vanilla ice-cream and all the works is a delicacy that appeals to all. It is quite sumptuous and satiating, and you will often find people stopping by at a roadside vendor to have a glassful of Falooda to keep them comfortably going till the next meal. Indeed, what a tasty way to chase hunger away!

Rich creamy kulfi topped with falooda and rose syrup is a dessert which finds a place at every Indian buffet counter. Kulfi is our very own Indian ice-cream made from thickened and reduced milk flavoured with saffron and cardamom. Falooda is fresh cornflour "sev" (vermicelli). Kulfi falooda are almost synonymous and make perfect dessert mates. You will find ready dried falooda in the market which has to be rehydrated before use. But of course, nothing is as good as making it yourself!

The Mughals are known for their love of all things delicious and fragrant. Thus flowers hold a special place in Mughlai cooking. The rose with its lovely fragrance and delicious subtle flavours is their first choice. The ever-popular Falooda that is available today at every restaurant just down the road is the innovation of the Mughlai. This popular recipe uses readily available rose syrup along with freshly prepared Falooda sev and cooling garden cress seeds. Enjoy this drink chilled on a hot summer day! Do try other rose flavoured recipes like Rose Barfi , Rose and Almond Ice Cream and Coconut Rose Drink .

This exclusive recipe multiplies the kick of having a falooda with the joy of having a luscious smoothie. Instead of the usual falooda in which milk, ice-cream and falooda sev and seeds are layered, here we make a creamy, rose-tinged smoothie of ice-cream and milk and top it with falooda sev and seeds, to benefit from their unique mouth-feel. A garnish of rose petals adds to the visual appeal of this smoothie, making it totally irresistible. The Falooda Smoothie is a fabulous treat for people of all age groups. If you are one who loves smoothies then you must also try our innovative smoothies like Spiced Chai Smoothie , Banoffee Smoothie and Thandai Smoothie and fruity smoothies like Pineapple Basil Smoothie , Black Grape Smoothie and Strawberry Banana Smoothie .

This summer - time favourite is almost a meal. Serve it at high tea or after "bhel puri'.

Although Sandesh, one of the all-time favourite amongst Bengali Sweets , can be made quickly using readymade paneer, nothing can match the texture you get with soft, homemade paneer. And, all it will take you is a few minutes longer to curdle the milk and strain it. Here, we show you how to make Rose Sandesh from scratch. You will be overwhelmed by the melt-in-the-mouth texture and the aesthetic aroma of rose that engulfs this delicious mithai. You can prepare the Rose Sandesh in bulk and store it in the fridge for 3-4 days.

When mithai and malai come together, what you get is a glass full of delight! Here is an innovative yet quick dessert of malai kulfi topped with jalebis and falooda sev, drizzled temptingly with rose syrup. The Kulfi and Jalebi Sundae is a dessert perfectly suited to the desi palate, pampering the diner with the richest flavours and most irresistible aromas!

Refresh yourself with this rejuvenating drink, which has the tingle of coconut water, the soothing texture of tender coconut meat and the pleasant aroma of rose syrup. Kewra essence, which is an exclusive flavouring used in North Indian mithai, gives the Coconut Rose Drink an exotic aroma and flavour, which enthral the senses! Enjoy this refreshing drink with snacky jar bites like Baked Chaklis , Cheese Chilli Frisbees , Jowar Til Nimki , Soya and Til Crispies and Spicy Pudina Khakhras .

When you yearn for something off-beat, something so zesty it will transform your day, go for this Creamy Thick Curd Dip using Capsicum and Rose Syrup. Ingredients that you would never have thought of combining, like rose syrup, petals and capsicum come together with thick curds and a couple of sauces to make an innovative and exotic dip, which tastes great with crackers or toasted bread. If you are using fresh rose petals, serve the dip immediately after preparation because the petals will start turning black.