20 Best Recipes to try with Rooh Afza

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Recipes to try with Rooh Afza

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.
Rooh-Afza-Lemonade

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.
Rooh-Afza-Lassi

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.
Rooh-Afza-Ice-cream-Shake

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.
Rooh-Afza-Mojito

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.
Colada

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.
Watermelon-Rooh-Afza-Ice-Lolly

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.
Rooh-Afza-Cake

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.
Rooh-Afza-Coconut-Laddu

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.
Rooh-Afza-Nutella-Hot-Chocolate

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.
Rooh-Afza-with-Sabja-and-Lemon

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.
Watermelon-Rooh-Afza-Sherbet

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.
Rooh-Afza-Sangria

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.
Rooh-Afza-Shrikand

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.
Lemon-and-Mint-Flavored-Rooh-Afza-Iced-Tea

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.
Orange-Rooh-Afza-Sharbat

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.
Rooh-Afza-Falooda

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.
Cucumber-Rooh-Afza-Milkshake

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.
Raspberry-Rose-Soufflé

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.
Rooh-Afza-and-Coconut-Flavoured-Sweet-Pulao

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.
Rooh-Afza-Icecream