25 Apr Rooh afza syrup recipe | how to make rooh afza at home | gulab saharbat recipe

Posted at 10:36h in Beverages by blessmyfoodbypayal 4 Comments

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rooh afza syrup recipe | how to make rooh afza at home | gulab saharbat recipe with step wise pictorial and video method is here.

In one way or the other, we all have grown up drinking this gulab sharbat.

Mix it with water and enjoy or make a healthy and delicious drink for kids by adding it to milk, like we have made gond katire wala doodh.

You can also use it in any other desert or ice cream like rose ice cream or cake or wherever the use of roohafza is recommended and this is awesome everywhere.

This rooh afza syrup recipe is very invigorating syrup extensively used all through summers.

If you make this syrup once, your job to make any of the recipe becomes easy.

During the tremendously hot summers, the minute you reach home sweaty, it is extremely tough to make out something refreshing at the spur of moment and most of the times you satisfy yourself by just having a cold glass of water.

So this rooh afza syrup recipe saves in such hard situations and you will relish a refreshing glass of cold drink in your hand in zero time.

We tried to bring this recipe close to the original as much possible as we could.

Rooh afza is not just a rose drink but it is a refreshing drink having natural flavours coming from the distillate of different herbs, fruit juices plus sugar syrup as well.

For the making of Rooh Afza, An ARK is prepared by distillation process and the ingredients used are very easily available from Pansari shop at the cheapest rates. Have a look at the ingredients first :

ROSE : Roses are one of the prime ingredient of the recipe. You must choose for desi gulab for the recipe which are organic and free from all cents and artificial perfumes.

If you don’t have homegrown roses, then do ask the shopkeeper that aren’t they are sprayed with some perfume.

NILOFAR: Nilofar is an Ayurvedic herb and also spelled as Nilophur, Nelofar, Nilufar, Niloofar, Neelofar or Neiloufar. Nilofar is a word of Persian origin used for blue lotus, Nymphaea or water lily.

Nilofar helps to regulate body temperature and prevent biliousness during fevers. It is a great ingredient to quench thirst and can provide instant relief to people who are feeling thirsty and dehydrated.

KANSI : Kansi is a perennial herb native to Southeast Asia. Renowned for its medicinal properties, it’s used in traditional medicine for various health benefits.

CHHAREELA: Chharila a.k.a. Parmelia Perlata is a plant belonging to the Parmeliaceae family, popularly called by the name stone flower in India. Some other names of this plant are Ushn in Urdu, Chadilo in Gujarati and Bojhwar in Assamese and kalpassi and pathhar ke phool in hindi.

GAOZABAN: Gaozabans is a small shrub that grows in mountainous regions of the Middle East and Asia. It is a natural cooling tonic helps combat internal heat, providing a refreshing boost during hot weather.

In Ayurvedic medicine, Gaozabans helps in relaxing muscles and making our nervous system stronger. It is vigerously used to boost health and help with different body functions like digestion and urination.

SANDAN SAFAID : It’s a white sandalwood known for its cooling properties and a good ingredient to add to your drinks.

MUNAKKA: Munakka is a natural energy booster, providing a quick and sustained energy release. It is used in making refreshing drinks like sherbets and infused water to beat the summer heat.

KHUS : Khus reduces excessive thirst to a significant level in the sweltering heat waves. Don’t confuse Khus with Khus Khus. Khus khus are the poppy seeds having culinary uses whereas Khus is a fragrant grass commonly used in syrups.

CORIANDER SEEDS: Water made out of coriander alias dhania works as an excellent drink during the hot summers. It cools down the body temperature and even detox the kidney. It is also helpful in maintaining the body’s water retention capacity.

MINT : Drinking mint water can help you stay hydrated and may even help you lose weight.

CARROT : Adding Carrot to your drink is said to improve immunity, skin health and also eye sight. Not putting up it’s picture because carrot is not something needs introduction…lol. Also same is the case with Mint and coriander seeds, but anyhow uploaded their’s.

OTHER INGREDIENTS

SUGAR : As it is a sweet syrup, so sugar has to be there. Although you have options for brown sugar or even jaggery, but authentic taste can only be obtained from refined sugar.

FRUIT ESSENCE: The Rooh Afza recipe has juices of pineapple and orange in real and they have the technique to preserve it for months using different preservatives.

We initially thought of adding the fresh juices but later thought that the rooh afza will not be able to stay for more than 2-3 days because this is the only life of fresh juices.

But as we wanted to keep the recipe close to origin one, so couldn’t skip these two ingredients. Hence decided to add the essence of both these fruits. This way the taste of these two fruits are incorporated into the recipe without adding the original juices.

However, may be sometime in future we will again try this recipe using original juices and observe the results and life span of Syrup. Let’s wait and watch.

OTHER ESSENCES : In addition to above mentioned two fruit essence, rose essence and kewra essence or kewra water also goes in it. Kewra water adds flavour and aroma to the drink so like Rose water/essence.

CITRIC ACID : Citric acid, which is called Nimbu Sat in Hindi not only adds a touch of tanginess as it is there in real rooh afza but also works as a preservative. It prevents the formation of bacteria, yeast and fungus in food.

In case you don’t get citric acid from the market, add lemon juice.

RED FOOD COLOUR: There’s always a debate whether artificial food colours are safe or not, but we are not going into that because we are recreating a recipe which actually has red food colour.

SERVING RATIO

Each one carries his own taste buds so can adjust the sweetness as per your liking. but for a normal drink mix….

two (2) tbsp of rooh afza syrup. + one (1) cup of chilled water.

STORAGE

This rooh afza syrup can be stored upto 2 months in refrigerator.

ALSO SEE

STEP WISE PICTORIAL RECIPE OF ROOH AFZA SYRUP

MAKING OF ARK

Take a wide pot but it must be having a lid.

Put a small heat-resistant bowl in the middle of the pot.

In the surroundings of the middle bowl, place roses, Nilofar, Kansi, Chhareela, Gaozaban, Sandan Safaid, Munakka, khus roots, coriander seeds, mint leaves and carrot. The quantity of all the ingredients is given in the recipe card below at the end of the post. These ingredients are easily available in any Pansari shop at a very cheap rate.

Pour water on the side over the ingredients. Do note, nothing should go inside the middle bowl.

Place the lid upside down on the pot. Close the hole on the lid with a dough.

Place the ice cubes in the lid. It aids in creating condensation.

Switch on the heat to the lowest. As water condenses on the lid, the upside-down lid will help it move to the middle of the lid and then drop into the bowl. If your ice melts, replace it with another.

In about 30 minutes, there’s a good amount of distilled water in the bowl. When 30 minutes are over, switch off the heat and remove the lid.

The water collected in the middle bowl is our Ark. The quantity of this Ark came to 1/3 cup. Keep it aside.

MAKING OF ROOH AFZA SYRUP

Take a pot and add water and sugar in it. Also add citric acid.

Let it boil on high heat. If you find some foamy substance over the top, remove it. It is the dust particles of the sugar. We didn’t come across any such scum.

When sugar is dissolved completely, add Ark in it.

Let the water boil for some time.

Check by touching the water, if it is sticky, it means it is done. You don’t require any string consistency but only a sticky sugar syrup.

Add red food colour and let the syrup boil only for one more minute.

Switch off the heat. Add pineapple essence, orange essence, kewra water and rose essence. Mix well.

Let the syrup cool down completely. Fill in the sterilized glass bottle. It is our rooh afza syrup.

MAKING OF ROOH AFZA DRINK

Just add 1 to 2 tbsp of rooh afza syrup in a serving glass. The quantity of syrup varies depending on the size of the glass and your liking for sweetness as well.

Fill in the chilled water. Also add ice cubes if like.

Stir and enjoy the drink.

ROOH AFZA SYRUOP RECIPE – RECIPE CARD