Valentines is here and you must have already prepared all your gifts and roses as a token of love. We have got something unique for you with Rose Day being the first. It is a day when people give roses to their dear ones, and it is observed on February 7th. Even as red roses have long been associated with love, they could also be used as a delectable element in various dishes. This Rose Day, try something new and get into the kitchen. There is barely anyone who doesn’t love food, which is cooked by their loved ones. So, if you genuinely want to surprise your better half try cooking any rose recipe given below and amaze them. Simply follow the directions given.
7 Unique Rose Recipes you can make for your loved ones:-
Table of Contents
Chia Rose Icecream Recipe
- Whipped cream and condensed milk should be combined in a mixing dish. This mixture should be thoroughly whisked.
- Combine the chia seeds, rose petals, and vanilla extract in a large mixing bowl. Cutting and folding is the best method for mixing.
- Take the ice cream mold and fill it with the ice cream mixture. Cover it with cling film and place it in the freezer for 4 to 5 hours.
- Remove the ice cream from the freezer after 5 hours and thoroughly stir it with a spoon. Cover it with cling film and place it in the freezer overnight.
- Garnish with extra rose petals and chia seeds when the ice cream has set.
- Serve and have fun!
Rose cookies
- Put the plain flour, sugar, cinnamon powder, and baking soda in a mixing dish and stir well.
- Whisk in about 3/4 cup water to form a smooth batter with a coating consistency.
- In a deep non-stick pan, heat the oil well, then immerse the rose cookie mold in the heated oil and heat for 2 to 3 minutes.
- Remove the rose cookie mold from the oil and dip half of it into the batter, making sure the batter is uniformly distributed throughout the mold.
- Dip the mold in the heated oil once more, and as the cookies cook, loosen them slightly with a fork and deep-fry until golden brown on all sides.
- Using absorbent paper, drain the liquid.
- Dust the cookies equally with powdered sugar just before serving and enjoy.
Rose candy
- Pick the edible petals from the rose blossom with extreme caution.
- Wash the rose petals gently, taking care not to bruise them. Place the petals on kitchen towels or paper towels and set them aside to dry thoroughly. To make sure the petals are thoroughly dry, blot them with a clean, dry towel.
- On a cooling rack, place a wire baking sheet. In a small bowl, crack the egg white and whisk this with a fork. Fill a small bowl or plate halfway with superfine sugar.
- Gently dip the petal in the egg white, turning to coat both sides and enabling any excess to fall off, and then put the petal in the bowl of superfine sugar, turning to coat both sides and spattering on extra, if required, until the petals are completely coated with sugar.
- On a wire rack to cool, space the coated rose petals widely until they are dry and stiffened.
- If you leave the candied rose petals out too long, they’ll turn soft and wet.
Rose Petal cake
- Preheat the Grease butter and flour heart-shaped cake pan generously.
- Combine the almond flour, cake flour, baking powder, rose petal powder (if using), and salt in a large mixing bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, soften the butter. Scrape down the sides of the basin and stir in the sugar. For 3 to 4 minutes, beat on medium-high speed until the butter is frothy and aerated. In a separate bowl, combine the rose and orange flower liquids.
- One at a time, add the eggs, beating for 1 to 2 minutes after each addition. Scrape the sides of the bowl, then add the milk in three additions, alternating with the flour and finishing with the flour. Each time you add more of each ingredient, scrape the bowl and beat thoroughly.
- Evenly divide the batter between the two pans. To squash, any spaces in the batter, use an offset spoon to squeeze it into the pan. Bake for 40 to 45 minutes, or until a cake knife comes out clean.
- Cool the cakes for 5 minutes in their tins on a wire rack to cool. Run a flat knife or offset spatula around the edge to release the cakes. Invert each one onto the cooling rack after that. Remove the pans from the oven and set them aside to cool completely.
- Dust the cakes with powdered sugar and additional rose petal powder when ready to serve, then top with freeze-dried raspberries, if using.
Rose milk
- Wash and soak the pink rose petals in a couple of cups of water for 8 hours until they are completely soaked. Flame it for 4 minutes with red color drops, beetroot juice, and rose water.
- Now combine it with the sugar and cook over low heat until the syrup thickens and boils thoroughly.
- Cool the liquid entirely before straining it and storing it in a receptacle. It should also be kept cool so that we can use it as needed.
- To make Rose milk, heat the milk to room temperature and then freeze it.
- Mix the almond paste with three tablespoons of rose syrup or cream before serving.
Rose Lemonade Mocktail
- Put lemon dried, and sliced into thin slices in a jar.
- In 4 cups, place lemon slices, pour with rose water, sweetener, and grind with a pestle.
- Fill the glass with tonic water, rose petals, and ice cubes, and serve right away.
Rose jam
- Toss the flower petals, sugar, and water into a pot and bring to a boil. When you stir it with a spatula, a little of the juice usually sticks to it, which means it’s ready.
- Put one drop on a porcelain plate after more stirring, but if it doesn’t run, remove it from the fire. Put the citric acid in it as well, ladle it into jars and seal them while it’s still hot.
