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Rosylicious treats this Diwali

From rose flavoured paan to cocktails, city chefs share innovative rose recipes to perk up your winter platter.

india Updated: Oct 23, 2011 16:33 IST
Himangi Tripathi
Himangi Tripathi
Hindustan Times

It’s that time of the year again when the slight chill in the air gives us a perfect excuse to indulge in food and drinks. If you’re planning a special spread for the season ahead, how about giving your recipes a rosy twist? Chefs share some swanky recipes that infuse rose with regular ingredients to pep up your platter.

“Rose is the perfect flower to perk up your dishes and drinks during the winter season. It’s been used in traditional Indian recipes since ages, but you can give it a modern twist by infusing it in European desserts, lassi and even salads,” says chef Mahendra Khairiya. Rose also comes packed with many health benefits, and lends a refreshing flavour to dishes. The flower can also be used to whip up cocktails. “Rose pairs up brilliantly with some spirits. It goes well with vodka, rum and tequila,” says chef Marut Sikka of Keya.

Some healthy benefits of ROSE...
* Rose is a coolant that helps cure fever and boils. It lessens stomach burning and acts as an appetiser.
* Rose is rich in vitamin C. According to Ayurveda, one cup of rose leaves equals vitamin C gained from sixty oranges.
* Having a cup of rose tea twice a day flushes out toxins from the body. The tea is used to lower down body temperature, soothes sore throat and improves the blood circulation.
* Rose tea works amazing on diarrhoea, gastric troubles and dysentery. It is a great remedy for depression and mood swings.

Rose Panna Cotta

1 cup fresh cream
4 tbsp sugar
2 tbsp rose flowers
2 tbsp rose water
25 gram gelatin
1 cup milk

* Mix cream, sugar and rose in a small pan and bring to boil. Let the rose steep for about an hour or so.
* Meanwhile, bloom the gelatin the way that is recommended on the package (if you have the leaves, soak them in cold water; if you have the powder, mix it with the amount of water as instructed).
* Warm up the cream again to temper the gelatin. Mix
everything properly. Add the rose water last.
* Pour the mixture through a sieve in order to take out the rose before adding the milk to avoid any lumps. Stir well.
* Pour into the cups, glasses or ramekins you are using and put these in the refrigerator
for about four hours before serving.
* Decorate the dessert with fresh rose leaves, chocolate piping and coloured icing sugar.
By chef Kishi Arora, Foodaholics

Rose Paan
1 paan leaf (chilled)
4-5 rose petals
2-3 cardamom
2-3 pieces of raisins
5gm Gulkand
2gm Fresh coconut (Granulated)
2ml kattha

Take the paan leaf and evenly apply kattha on it. Spread the rose petals on the leaf and add gulkand, cardamom and raisins. Fold the paan leaf, garnish with grated coconut and cherries. Serve chilled. By chef Mahendra Khairiya, Kothi Mem

Chocolate Rose Petal
5-6 rose petal
15 gm gulkand
1-2 mint sprigs
10 gm dark chocolate chips

In a microwave-safe bowl, melt chocolate chips. Microwave for a minute, then stir. If you need more time, do it in 10-20 second intervals. Remove the container from the microwave and stir the chocolate until fully melted. Dip the petals in the chocolate and partially cover. Place the petals in refrigerator or set aside to allow the chocolate to harden for 10 minutes. Spoon a small dollop of gulkand in the centre of the chocolate rose petal. Garnish with mint sprigs. By chef Devraj Halder, The Suryaa New Delhi

First Published: Oct 19, 2011 17:22 IST