5 Rose-Infused Recipes to Elevate Your Ramadan 2024

Welcome to our kitchen, where the fragrance of roses meets the spirit of Ramadan. In this special time of reflection and gratitude, let’s embark on a culinary journey infused with the delicate essence of roses. These five recipes will add a touch of elegance and flavor to your iftar table, making this Ramadan a truly memorable one.

1. Rosewater Lemonade:

Ingredients:

1 cup freshly squeezed lemon juice
4 cups cold water
½ cup rosewater
½ cup sugar (adjust to taste)
Ice cubes
Fresh mint leaves for garnish

Instructions:

In a pitcher, mix together lemon juice, cold water, rosewater, and sugar until the sugar dissolves completely.
Add ice cubes to chill the lemonade.
Serve in glasses garnished with fresh mint leaves for a refreshing touch.

2. Rosewater Rice Pudding:

Ingredients:

1 cup jasmine rice
4 cups milk
½ cup sugar
1 teaspoon rosewater
¼ teaspoon ground cardamom
Chopped pistachios for garnish

Instructions:

Rinse the rice thoroughly and drain excess water.
In a pot, combine rice and milk. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the rice is cooked and the mixture thickens (about 20-25 minutes).
Stir in sugar, rosewater, and ground cardamom.
Remove from heat and let it cool slightly.
Serve warm or chilled, garnished with chopped pistachios.

3. Rosewater and Date Smoothie:

Ingredients:

1 cup pitted dates
2 cups milk or yogurt
1 tablespoon rosewater
1 ripe banana
Ice cubes (optional)

Instructions:

In a blender, combine pitted dates, milk or yogurt, rosewater, and banana.
Blend until smooth and creamy.
Add ice cubes if desired for a colder texture.
Pour into glasses and serve immediately.

4. Rose-infused Chicken Biryani:

Ingredients:

2 cups basmati rice
500g chicken, cut into pieces
1 large onion, thinly sliced
2 tomatoes, diced
2 tablespoons ghee or vegetable oil
2 tablespoons rosewater
1 teaspoon ginger-garlic paste
1 teaspoon biryani masala
Salt to taste
Fresh coriander leaves for garnish

Instructions:

Cook basmati rice until half done and set aside.
In a separate pan, heat ghee or oil and sauté onions until golden brown.
Add ginger-garlic paste and sauté until fragrant.
Add chicken pieces and cook until they turn golden brown.
Stir in diced tomatoes, biryani masala, salt, and rosewater. Cook until the tomatoes soften.
In a large pot, layer the half-cooked rice and the chicken mixture alternately.
Cover and cook on low heat until the rice is fully cooked and the flavors are infused.
Garnish with fresh coriander leaves before serving.

5. Rose-flavored Falooda:

Ingredients:

1 cup cooked falooda noodles (vermicelli)
2 cups chilled milk
2 tablespoons rose syrup
1 tablespoon basil seeds (sabja)
2 scoops vanilla ice cream
Chopped nuts for garnish

Instructions:

Soak basil seeds in water for about 15 minutes until they swell up.
In serving glasses, layer cooked falooda noodles, soaked basil seeds, and chilled milk.
Drizzle rose syrup over the milk.
Top with a scoop of vanilla ice cream.
Garnish with chopped nuts and serve immediately.

These rose-infused recipes are sure to add a delightful twist to your Ramadan iftar spread. May this Ramadan be filled with blessings, joy, and delicious moments shared with loved ones. Ramadan Mubarak!

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