For rose syrup

Organic pink rose petals - 2 cups, packed (desi variety)

Water - 6 cups
Sugar - 4 cups
Rose water - 1 tsp
Beetroot juice - 2 tbsps OR few drops edible red color
For rose milk
Chilled milk - 1 cup
Almond paste - 1 tbsp, optional
Fresh cream - 2 tbsp, optional
Method
1. Wash the organic pink rose petals and soak them in 6 cups of water overnight or for 6-8
hours. Next day morning, add rose water, beetroot juice or few drops of red color and
simmer for 5 mts.
2. Add sugar and allow the sugar to dissolve on low flame. Increase flame and bring to a
boil. Reduce flame and simmer till the syrup thickens to one string consistency, approx
15 mts.
3. Cool completely and strain the liquid and store in a clean glass jar or bottle and
refrigerate. Use as and when required.
4. To make Rose milk, boil milk, bring to room temperature and place in freezer till it
slightly crystallizes. At the time of serving rose milk, remove the milk from the freezer
and place in a blender.
5. Add 3 tbsps rose syrup, almond paste or half and half or cream and blend well. Pour into
a tall glass and serve.