Rose Milk Popsicle

Popsicle is made by freezing any flavored liquid around a stick. With summer around the corner, this aromatic and exotic rose flavored popsicle will be perfect to cool you down. Rose milk is one of my childhood favorite and i can't have enough of it. You can find rose milk in a few Indian restaurants menu here in the US. Freezing the rose milk in the molds is a fun way to eat with your family. Hope you will have fun making'em and slurping'em. Here goes the recipe,

Ingredients:

2 cups 2% Milk 

4 tbsp Rose syrup

1 tsp Rose water

1/4 tsp Cardamom powder

2 tbsp Sugar or to taste

How to:

• Heat the milk and let it boil for 3-5 mins. Keep stirring to avoid the skin formation.

• Switch off and immediately add the cardamom powder, sugar syrup and sugar to taste. 

•  Add the rose water and let it come to room temperature.

• Now pour the rose milk into Popsicle molds and freeze them for at least 3-4 hours or overnight.

• To loosen and remove the popsicle out, slowly run warm water on the outside of the mold.

• Serve and enjoy it on a hot day.

Tips:

• If you like milky popsicle, boil the milk for few more mins until it thickens up before adding the syrup.
• You can also add finely chopped nuts or cooked vermicelli for more texture.

Falooda Drink

Falooda is a dessert drink infused with rose flavor that is refreshing with sweet surprises in every sip. The drink is prepared by layering and it looks like a floating ice-cream sundae. I have used vanilla ice-cream here, alternatively you can use kulfi or kesar ice-cream for a richer tasting falooda. You can find all the ingredients at the Indian store.

When you crave something icy-cold to beat the heat, this is the drink for you. This summer perfect rose scented drink is hard to resist, so go ahead make yourself one and stay cool. And here goes the recipe,

Ingredients:

2 cups Milk

5 tbsp Rose Syrup

2-4 tsp Sugar (to taste)

1/2 tsp Basil seeds (Takmaria)

1 pinch Cardamom powder

1/2 cup Vanilla Ice cream

2 cups Water

1 handful Falooda sev

For garnish:

2 tsp chopped Pistachios

2 scoops Vanilla Ice cream (divided)

How to:

• Soak the basil seeds in water for a minimum of 1 hr. (I soaked for 6 hrs)

• Heat the water in a sauce pan and let it boil. 

• Cook the falooda sev for 3-5 mins and strain the liquid.

• Boil the 2 cups of milk at medium heat. 

• Switch off and add cardamom powder, sugar and rose syrup.

• Now add the strained falooda sev to the milk and refrigerate the milk mixture for 3 hrs.

• Add the soaked basil seeds to the chilled milk mixture along with 1/2 cup vanilla ice cream and mix well.

 

To serve:

• In a tall glass, place 1 scoop vanilla ice cream and pour the chilled milk mixture.

• Garnish with the chopped pistachios and serve.