Rooh Afza is syrup made from fruits, vegetables, herbs, flowers, and roots with sweet rose scent. The meaning of the name ‘Rooh Afza’ is Rooh – soul, and Afza – enhances or nourishes. So as the name, the drink will nourish your soul with its cool effect. You can buy Rooh Afza from any Indian supermarkets or grocery stores.
1 Rooh Afza Lemonade
Ingredients
- Rooh Afza syrup- 2 – 2½ tablespoon.
- Chilled water or soda- 1 large cup
- Mint leaves- 3-4 leaves
- Lemon juice- 1½ tablespoon
- Ice Cubes as required
Method
- To a tall glass, add Rooh Afza syrup and add mint leaves, lemon juice, and chilled water or soda. Mix well.
- Add ice cubes to the mixture and serve.
2 Rooh Afza Lassi
Ingredients
- Thick Curd – ½ Cups
- Rooh Afza – 2 tablespoons
- Water – 1 cup
Method
- Beat curd and two tablespoons of sugar till it is smooth.
- Add Rooh Afza and a cup of chilled water and mix it well in a shaker.
- Add ice cubes and serve.
3 Rooh Afza Ice-cream Shake
Ingredients
- Milk – 1 Cup
- Vanilla Ice-cream – 1 scoop
- Rooh Afza – 2 tablespoons
Method
- To a blender, add the chilled milk, vanilla ice cream, and Rooh Afza. Blend well.
- Add ice and serve.
4 Rooh Afza Mojito
Ingredients
- Rooh Afza– 2 & ½ tablespoon.
- Mint leaves – 10
- Lemon/lime juice – 1 tablespoon.
- Plain soda – 1 cup
- Crushed ice – 1 cup
Method
- Muddle some mint leaves and ice in a cocktail glass.
- Add some more ice, Rooh Afza and lemon juice to the glass.
- Top with chilled soda and mix gently.
- Garnish withfresh mint a lemon wedgeand serve.
5 Rooh Afza Colada
Ingredients
- Pineapple juice – ½ cup
- Coconut milk – ¼ cup
- Rooh Afza – 2 tablespoons
- Coconut – 2 teaspoon
For Garnishing
- Pineapple – 1 piece
- Ice cubes – 2-3 nos.
Method
- Add pineapple juice, coconut milk, Rooh Afza, and ice cubes to a blender and mix well.
- In a cocktail glass place the crushed ice at the bottom and pour the blended mixture.
- Place a pineapple piece to the rim of the glass and top with some shredded coconut before serving.
6 Watermelon Rooh Afza Ice Lolly
Ingredients
- Seedless watermelon– 1½ cups
- Rooh Afza – ¼ cup
- Falooda seeds – ½ teaspoon
- Water – ½ cup
Method
- Soak the falooda seeds in water for about 30 minutes till they double in size.
- Blend the watermelon and Rooh Afza.
- Drain the water off the falooda seeds and add it to the watermelon mixture.
- Add this watermelon puree into your desired ice lolly mold and freeze for approximately four hours before serving.
7 Rooh Afza Cake
Ingredients
- Wheat flour – 1 cup
- Butter – ¾ cup
- Sugar – ¼ cup
- Eggs – 2
- Milk – ¼ cup
- Rooh Afza – ¼ cup
- Baking powder – 1 teaspoon
- Salt – 1 pinch
Method
- Sieve salt, flour, and baking powder. Keep aside.
- Beat the butter, sugar, and eggs in a mixing bowl.
- Add milk and Rooh Afza and beat till everything mixes well.
- Fold the flour in the mixture.
- Grease a pan with butter and pour the mixture into it.
- Place the pan in a preheated oven for 40 minutes at 180o
- Serve once the cake once cool.
8 Rooh Afza Coconut Laddu
Ingredients
- Desiccated coconut- 1 ½ cup
- Sweetened condensed milk- ½ cup
- Rooh Afza (rose syrup)- 4 teaspoon
- Ghee- 1 teaspoon
- Cardamom powder- ¼ teaspoon
- Extra desiccated coconut to coat the ladoos
Method
- Heat ghee in a pan and add the coconut and roast for a minute.
- Add the condensed milk and Rooh Afza and cook well for three minutes.
- Add the cardamom powder and let it cool.
- Make small laddoo shapes coat it with desiccated coconut.
9 Rooh Afza Nutella Hot Chocolate
Ingredients
- Milk – 1 cup
- Nutella – 1 tablespoon
- Rooh Afza– 1 teaspoon
For Garnishing
- Whipped cream
- Rooh Afza syrup
Method
- To a saucepan, add milk and Nutella over medium heat until for 3 minutes and stir continuously.
- To a cup add the Rooh Afza syrup & add the prepared Nutella milk.
- Garnished with cream and chocolate syrup before serving.
10 Rooh Afza with Sabja and Lemon
Ingredients
- Rooh Afza – 4 tablespoons
- Subja- 2 teaspoon
- Water – as required
For Garnish
- Lemon – 1 slice
Method
- Take water in a glass and add Rooh Afza and subja.
- Garnish with lemon and serve.
11 Watermelon Rooh Afza Sherbet
Ingredients
- Watermelon – 2 cups
- Rooh Afza – 1 tablespoon
- Lemon juice – 1 tablespoon
- Sugar – for taste
Method
- Blend all the ingredients in a blender until smooth.
- Pour the juice into glasses.
- Add ice and serve.
12 Rooh Afza
Ingredients:
- Rooh Afza- ½ cup
- Apple- 1
- Black grape- 7
- Lemon- 1
- Mint leaves for garnishing
- Orange juice- ½ cup
- Orange- 1
- Blueberry- 15
- Chilled water- 2 cups
Method:
- Chop all the fruits and put them in a pitcher.
- Using a wooden spoon, smash the fruits to release some juices.
- Pour rose syrup and orange juice into the pitcher. Stir for a minute.
- Add chilled water and mix well.
- Refrigerate for two hours.
13 Rooh Afza Shrikand
Ingredients
- Greek Yogurt – 1 cup
- Condensed milk – ¼ Cup
- Rooh Afza – 1½ teaspoon
- Sliced Almonds – 3 teaspoons
Method
- Whisk all the ingredients except almonds until combined.
- Allow the mixture to cool.
- Transfer to individual serving size bowls.
- Sprinkle with almonds and serve.
14 Lemon and Mint Flavored Rooh Afza Iced Tea
Ingredients
- Rooh Afza – 3 tablespoons
- Black tea – 2 tea bags
- Water – 3 cups
- Mint – 10 leaves
- Lemon – 4 slices
Method
- Bring water to boil and place tea bags in it.
- Cover the lid and keep aside for 5-7 minutes.
- Gently grind lemon and mint leaves using a muddle and strain the tea.
- Add Rooh Afza and ice cubes to the serving glasses and pour in the tea.
- Garnish with fresh mint leaves and lemon.
15 Orange Rooh Afza Sharbat
Ingredients
- Orange – 5
- Rooh Afza – 2 tablespoon
- Sugar – for taste
Method
- Add the peeled oranges to a blender.
- Once blended smooth, add sugar and Rooh Afza to it.
- Add ice cubes and serve.
16 Rooh Afza Falooda
Ingredients
- One packet Falooda– 200 gm
- Milk – 3 cups
- Sabja – 1 tablespoon
- Rooh Afza – 1 cup
- Vanilla ice Cream – ½ lt
For Garnish
- Whipped Cream
- Cherry – 10 nos.
Method
- Cook the falooda and boil for 4 – 5 minutes and drain.
- Soak water for 30 minutes and drain the water.
- To a tall glass add two tablespoons of falooda and top with 1 – 2 teaspoon of subja seeds.
- Pour two tablespoons of Rooh Afza on top of that.
- Pour the milk midway while not disturbing the base layers.
- Top with two scoops of vanilla ice-cream.
- Add whipped cream on top and pour some Rooh Afza over it.
- Serve with long-handled spoons and straw.
17 Cucumber Rooh Afza Milkshake
Ingredients
- Cold Milk – 1 glass
- Cucumber – 1/2 cup
- Rooh Afza – 5 tablespoons
- Sugar to taste
Method
- Mix all the ingredients in a blender and mix well.
- Put ice in a glass and pour the milkshake.
- Serve immediately.
18 Raspberry Rose Soufflé
Ingredients
For Base
- Fresh Raspberries – 150 gms
- Caster sugar – 125 gms
- Corn Flour – 4 teaspoons.
For Soufflé
- Egg white – 10 eggs
- Salt – to taste
- Rooh Afza – 1 tablespoon.
- Caster sugar – 100 gms
- Butter – 200 gms
- Caster sugar – 100 gms
- Icing sugar – 50 gms
Method
- Add raspberries in a mixer and pass through a fine sieve to remove the seeds.
- Add water to make 500 ml of puree.
- Place the raspberry puree in a pan and bring to a boil while stirring.
- Add the cornflour with just enough water to make a smooth paste. Stir continuously.
- Remove and set aside to cool completely.
- Preheat the oven to 180°C.
- Add the egg whites and salt to a mixing bowl add the salt and beat at high speed.
- Once soft peaks form add sugar and beat till stiff peaks form.
- Whisk the puree base in a separate bowl and whisk until smooth and fold egg white and Rooh Afza into it.
- To well-greased molds, sprinkle caster sugar and add the mixture to them.
- Place the molds in the oven at 180oC for 12-14 minutes until they are golden brown. Remove and serve with ice cream.
19 Rooh Afza and Coconut Flavoured Sweet Pulao
Ingredients
- Basmati rice – 2 cups
- Sugar –2/3 Cup
- Roo hAfza – ¼ Cup
- Pure ghee – ¼ Cup
- Dry, shredded and roasted coconut – ¼ cup
- Cashew nuts – 15-20
- Raisins – 25-30
- Black cardamom – 3
- Cloves – 5
- Black peppercorns – 7
- Cinnamon stick – 1
- Green cardamom powder – ½ teaspoons
- Milk – ¼ Cup
Method
- Soak the basmati in water for 30 minutes and drain the excess water.
- Boil the milk and sugar in a pot.
- To a pan add ghee and heat, gently fry cashew nuts.
- In the same pan, add the black cardamoms, cloves, black peppercorns, cinnamon stick, and heat it for a few seconds.
- Now add rice and heat. Add the green cardamom powder after ten minutes.
- Add boiled milk, 3½ cups of hot water, raisins, and roasted coconut.
- Cover it and cook it until it’s ¾th
- Now add Rooh Afza, mix it gently and cook it until it is completely done.
- Cool for a few minutes, garnish with the cashewnuts and serve.
20 Rooh Afza Ice-cream
Ingredients
- Egg yolks -6
- Sugar – 125 grams
- Full cream milk – 350 ml
- Heavy cream – 250 ml
- Vanilla essence – 1 teaspoon
- Rose water – 2 teaspoons.
- Rooh Afza – 2 tablespoons
Method
- Whisk sugar and egg yolks until it is thick.
- To a pan, add the cream, milk, and vanilla mixture and heat.
- Slowly add the dairy mixture and egg mixture and whisk continuously.
- Add to this the rose water and Rooh Afza and whisk.
- Chill in an ice bath.
- Churn in an ice cream maker.
- Freeze this for at least for four hours before serving.
- Garnish with some Gulkand and serve.
