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Natural Rose Syrup (Rooh Afza)

If you're South Asian you know Ramadan is incomplete without Rooh Afza. It's pretty much a simple syrup infused with rose flavor and dyed to a pinkish red tint to represent the rose. A staple in any home to make endless desserts, and one of the main traditions of serving it in milk for when you break your fast.

Who doesn't love sweet rose infused milk? But to feed your kids the dye is not so great. So here's my take on this delicious Rose Syrup, Dye-Free!


Makes about 2 cups

  • 2 cup Sugar

  • 1 cup Water

  • 3 Tbsp Beet Root (about 1 small peeled/grated)

  • 1 to 2 tbsp Edible Rose Water


  1. Place the sugar, water, and grated beet root in a saucepan over medium heat.

  2. Stir the mixture with a wooden spoon to dissolve the sugar.

  3. Once it boils, reduce the heat to low and simmer the sugar syrup for 7 minutes.

  4. DO NOT cover the saucepan.

  5. Add the Edible Rose Water and simmer for 1 more minute.

  6. Strain then set aside to completely cool down .

  7. Store in a glass bottle or jar with a lid at room temperature then store in the refrigerator, and use as needed.

Lasts 2 to 3 weeks if stored correctly in refrigerator.


Serve it in milk, over ice cream, in cake, or my favorite way Falooda!

Falooda: Rose Syrup infused milk with cardamom ice cream or kulfi, nuts, basil or chia seeds, and agar agar noodles.

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