Rose Day 2023: Celebrate love with these delicious rose-infused recipes
Are you looking for unique and creative ways to celebrate Rose Day? Look no further! From rose petal halwa to rose kheer, these recipes are sure to impress and delight your loved ones.
Rose Day 2023: Valentine’s Week is here to celebrate love. Starting from Rose Day to Propose Day, culminating in Valentine's Day on February 14th. This week provides an opportunity for people to express their love and affection for their partners through gifts and commitments. Rose Day is celebrated on January 7 with much excitement and joy. Roses are not only symbols of beauty, love and passion but also versatile in the kitchen. In this article, we will be exploring some delicious recipes that use roses as a key ingredient. From rose petal halwa to rose kheer, these recipes are sure to impress and delight your loved ones. So, let's dive in and discover the sweet and floral flavours of roses!
(Also read: Rose Day 2023: 5 romantic make up ideas to celebrate the special day )
- Rose halwa
(Recipe by Chef Ranveer Brar)
3 cups Rose syrup
A pinch of salt
¼ cup Ghee
1 cup Corn starch
1 ½ cups Water
¼ cup Ghee
¾ cups Mixed Nuts, blanched, chopped (almonds, cashew nut, pistachios)
Ghee, for greasing
Pistachios, blanched, chopped
fresh Rose petals,
1. In a large bowl, add rose syrup, a pinch of salt.
2. Add ghee, cornstarch, water and whisk it well.
3. Transfer this mixture to a large kadai and keep stirring constantly.
4. Cook on medium flame, add ghee and mix until it's well absorbed completely.
5. Add mixed nuts and mix them well and make sure everything is well combined.
6. Transfer the halwa to the greased tray and level it up.
7. Rest for 30 minutes or until the halwa is set completely.
8. Finally, cut the rose halwa into pieces. Garnish it with pistachios, rose petals and serve.
2. Rose phirni tart
(Recipe by Chef Sanjeev Kapoor)
½ cup rose syrup
2 tbsps dried rose petals
2 tbsps soaked rice
5 cups milk
3 tbsps sugar
5-6 almonds, slivered + for garnish
¼ tsp green cardamom powder
2 readymade tart shells
Blanched pistachio slivers for garnish
Gulkand balls for garnish
Gold vary for garnish
1. Drain and transfer the soaked rice to a blender jar and grind coarsely.
2. Add the ground rice and cook for 8-10 minutes stirring continuously or till the rice cooks.
3. Add rose syrup and mix well. Add sugar and mix well. Cook till sugar dissolves.
4. Add dried rose petals, almonds, green cardamom powder and mix well. Set aside to cool down.
5. Fill up the tart shells with prepared phirni. Garnish with pistachios, gulkand balls, almonds, gold varq and serve.
3. Rose kheer
(Recipe by Chef Ajay Chopra)
750 ml Milk.
1/4 cup Rice.
1/4 cup chopped nuts.
2 tbsp. Ghee.
2 tbsp Condensed Milk.
1/4 cup Khoya/Mawa.
generous pinch Cardamom powder.
Few drops Rose Syrup.
2 tbsp Rose Petal Jam
1. Boil the Milk and add already-soaked Rice to it. Cook them up together and on the other side we’ll roast some nuts.
2. Heat up some Ghee in a fresh pan and toast some chopped nuts (Almonds, Cashews and Pistachios etc.) till they are golden brown.
3. As the rice gets cooked in the milk, we will add a little Condensed Milk to this and let it dissolve nicely.
4. Now we add 1 cup Khoya/Mawa to this. Mix it up nicely.
5. Then add a generous pinch of Cardamon powder and a handful of Sugar. Mix them up nicely.
6. Now when it cools down it gets thicker and to get that rose flavour in this, we add Rose flavour syrup and Rose Petal Jam into one portion of the Kheer.
7. Mix them up together and you get a beautiful pink colour. Now we have a white and a pink Kheer (Gulab Kheer).
8. For serving we’ll layer this in a glass. A layer of 1 tsp.Rose Petal Jam at the bottom, then 1 tsp.
9. Rose flavour syrup, a layer of toasted nuts over that, then fill it up with the pink Rose flavour (Gulab) Kheer leaving space at the top, again a layer of toasted nuts, a small layer of this white Kheer.
10. Finally top with the Rose flavoured (Gulab) pink Kheer with a fine garnish of the leftover toasted nuts and some edible flowers on top.
4. Rose sandesh
(Recipe by Chef Sanjeev Kapoor)
4-5 teaspoons rose syrup + for drizzling
1 litre milk
2 teaspoons vinegar
1 tablespoon milk powder
1 tablespoon powdered sugar
Pistachios slivers for topping and garnishing
1. Heat milk in a deep non-stick pan and bring it to boil. Add vinegar and mix till milk curdles.
2. Strain the curdled milk in a bowl and press to drain out the excess water. Transfer chhena in another bowl and set aside.
3. Add milk powder and powdered sugar to chhena and mix. Add 4-5 teaspoons rose syrup and mix well. Transfer on the worktop and knead for 5-10 minutes to make a smooth mixture. Transfer on a plate.
4. Line a serving platter with mini cupcake paper cases.
5. Divide the chhena mixture into equal portions and shape them into balls.
6. Place each ball into the paper cases, place few pistachio slivers in the centre and drizzle some rose syrup on top.
7. Serve garnished with pistachio slivers.
5. Rose barfi
(Recipe by Chef Tarla Dalal)
1½ cups crumbled paneer (cottage cheese)
½ cup crumbled mava (khoya)
5 tbsp powdered sugar
A few drops of rose essence
4 to 5 drops of edible red colour
For the garnish
10 almonds (badam), cut into halves
1. Combine all the ingredients, except the red colour, in a deep bowl
and mix well.
2. Divide this mixture into 2 equal portions. Add red colour to one
portion and mix well. Keep aside.
3. Spread the white mixture in an even layer in a 175 mm. (7”)
diameter thali using a spoon.
4. Spread the pink mixture over the white mixture in an even layer
using the spoon.
5. Refrigerate for at least 1 hour and cut into 20 equal sized
6. Garnish each piece with an almond halve and serve chilled.
Follow more stories on Facebook & Twitter