most interesting component, and what gives the drink it's pink color and floral
flavor is Rooh Afza Syrup. I remember the weather was warm and I was attracted
to the gorgeous label that says "Summer Drink of the East". The label
describes it as "a soothing cooling and thirst satisfying beverage base syrup".
It says the syrup is to be mixed with ice-cold water or with milk and ice cubes
for a pleasant drink. I bought
the syrup and then found this Sharbat recipe to use it in. This recipe can easily
it very cold.
1/4 cup combined of cashews, pistachios, almonds, roasted and finely crushed
- how to below
1/4 tsp cardamom seeds
1/4 cup and 2 tablespoons Rooh Afza
2 cups superfine sugar
1/2 tsp vanilla extract
4 cups whole milk
the nuts. When cool crush finely.
Crush cardamom pods (you may need up
to 2 tablespoons). Extract seeds until you have 1/4 tsp. Grind them in a mortar
and pestle as finely as you can.
Mix together the Rooh Afza syrup, sugar,
vanilla and cardamom into the milk. Mix well. Taste. Adjust sugar to your liking.
Add 1/2 nuts. Refrigerate overnight. Mix well before serving and add sprinkling
of remaining nuts on top.
To roast nuts: Spread the nuts evenly
on a baking sheet. Place them into a preheated 350° F oven. Stir occasionally
until the nuts are fragrant and lightly browned (5-10 minutes). The nuts will
continue to cook if left on the hot baking sheet so quickly put them on a plate
Rooh Afza Drink Recipes from roohafzabd.com
1/2 oz pineapple juice
1 oz grape juice
1 1/2 oz 7-up
1 tsp Rooh Afza
tsp sugar syrup
Combine in shaker over a few ice cubes. Shake thoroughly.
Pour into glass.
oz orange juice
2 oz milk
1/2 tsp Rooh Afza
1 fresh peach (peeled, de-seeded)
1/4 cup raspberries
2 scoops vanilla ice cream
all ingredients in a blender. Blend well. Pour into glass.
here to print these recipes
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