Sherbet-e-Gulab
A fragrant, cooling floral drink prepared by infusing fresh rose petals into a rich sugar syrup and blending it with chilled milk. It is sweet, soothing, and delicately aromatic.
Ingredients
Method
- Rinse 750 g rose petals thoroughly, place them in a large pan with 2000 g water, and simmer gently over low heat for roughly 20 minutes until the liquid volume reduces by half.
- Strain the rose infusion through a fine sieve into a clean pot and incorporate 3000 g granulated sugar. Heat over low, stirring until completely dissolved, then bring the mixture to a boil before taking the pan off the heat to cool completely.
- Whisk 248 g rosewater and 1552 g milk, boiled and cooled into the cooled rose syrup. Transfer to a pitcher and refrigerate until thoroughly chilled before serving.
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Rose petalUse the same weight; colour will be less red but aroma is close.
Pink rose petalUse the same weight; similar texture and scent, slightly paler.
Dried rose petalsUse about one-third of the fresh weight, soak in warm water for 10 minutes and drain; softer and more concentrated.
JaggeryUse equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.
Screwpine water or rosewaterIf using kewra water, use 50% of the volume specified; it is intensely floral and pungent, so add drop by drop to avoid overpowering.
Ground green cardamomUse 0.5 g ground spice for every 5 ml rosewater. Adds warm, perfumed top notes, shifting the aroma from floral to sweet spice.
- Dried rose petals
Steep 1 g dried petals in 15 ml hot milk or water for 10 minutes, strain, and stir in for a subtle, natural floral note.
Whole milkUse equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.
Single creamDilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.
Plain yogurtWhisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.
Similar dishes
- Same: Mishti Doi shares the base ingredients of milk and granulated sugar with this dish.
- Different: Mishti Doi is cultured into a set curd using a yogurt starter and caramelizes its sugar, whereas this dish is an unfermented beverage flavored with rosewater.
- Same: Kalakand shares a simple foundation of dairy and granulated sugar with this dish.
- Different: Kalakand is a solid fudge cooked from concentrated milk solids (khoya) and sugar, lacking the liquid milk and floral rosewater used in this chilled drink.
- Same: Masala Milkshake shares with this dish a chilled milk base, rosewater, and a sweet floral character.
- Different: Masala Milkshake uses cardamom, saffron, almond, and pistachio, while this dish uses fresh red rose petals and a large amount of sugar cooked into syrup.
- Same: Homemade Ghee shares a dairy base with this dish: it is made from unsalted butter, while this dish uses milk.
- Different: Homemade Ghee has only unsalted butter and no sugar, rose petals, rosewater, or milk; it is made by melting and simmering butter and straining out the milk solids, while this dish infuses rose petals in sugar syrup and blends with chilled milk.