Incorporating edible flowers into Beverages is a popular practice. Hence, here’s a beverage recipe that emphasizes the use of flowers! Rose Lassi, a floral twist on the traditional lassi, is a refreshing yogurt-based drink infused with the delightful essence of rose petals and rose syrup. The addition of rose gives this lassi a fragrant and invigorating aroma. This variant of lassi is not only very simple to prepare but also visually stunning, making it a delightful choice.
More on Rose Lassi
As I mentioned in the beginning, Rose Lassi is a super cooling lassi variation made with fresh curd, rose petals and rose syrup. Besides these, other ingredients that go in this recipe are chilled water, some rose water, sugar and dry fruits to give it a rich touch.
Lassi is a very popular North Indian beverage, especially during the summers. It is not just refreshing and a super way to combat the extreme heat, but also cools the system and makes for a filling drink. There are many variants of it and this Rose Lassi is one of those. Other favorites are this Strawberry Lassi and Mango Lassi.
In this recipe of Rose Lassi, both the rose syrup and yogurt/curd are cooling. You can also add rose syrup in plain milk to make this Rose Milk or use it in a Falooda. When it comes to the curd, I suggest using homemade fresh curd for this lassi.
Rose Lassi is one of the easiest beverage recipes. You just have to add everything in the blender jar and give it a good swirl until a smooth and frothy lassi is formed. As the rose syrup is sweet too, you can adjust the sugar according to the level of sweetness you want in the lassi.
If you want, you can add ice cubes to serve it more chilled. Serve Rose Lassi immediately or you can refrigerate it and enjoy later.
How to make Rose Lassi
1. Take 1.5 cups fresh chilled curd in a mixer or blender jar.
2. Add 1 cup chilled water, 10 to 12 dried rose petals or 5 to 6 fresh rose petals, 1 teaspoon rose water and 3 tablespoons rose syrup.
I did not add ice cubes. Hence, I added 1 cup chilled water. If adding ice cubes, then add ½ cup water. The dried rose petals are from my terrace garden. I dry them in shade and then add to kheers or the sweets that I prepare.
3. Blend everything till smooth and till the lassi becomes frothy. You can make the lassi thick or thin by adjusting the quantity of water. Instead of water, you can also add milk or half-half of water and milk.
4. Pour the lassi in glasses and serve Rose Lassi with some sliced or chopped dry fruits like almonds, pistachios or cashews.
Cooking with rose
Certain flowers have been used as edible flowers in the culinary world, since times immemorial. Not just in western cuisines, but even in the Indian food culture. Rose or gulab is one of those flowers which has an integral part in the food repertoire of India and the rest of the world too.
An interesting fact about the rose flower is that you can consume the petals of any variety of this particular flower. The only difference apart from the color would be that the petals of some varieties are more fragrant than the others. Thus, add more in terms of flavors, if used in a dish.
The rose plant that I have in my terrace garden, bears the red variant with petals that are quite aromatic. So, I make it a point to use it in my recipes and don’t buy from a florist. This also means that I know that the flower that goes in my food is organically grown, sans insecticides or pesticides.
The petals of the rose flower can be used in varied forms in beverages, desserts and even main course preparations like biryani, etc. Some of the most common by-products of rose are rose water, rose syrup, dried rose petals, rose petal compote/jam (gulkand), etc.
Apart from this Rose Lassi, you can use rose to make various other dishes like ice creams, kheers, barfis, sandesh, herbal teas, flavored milk, rose infused honeys and vinegars, etc. In fact, India is the home to the iconic Rooh Afza – a concentrated rose syrup/squash.
In addition to this, the rose flower is also brimming with medicinal benefits and is great for the health. It has antiseptic, anti-inflammatory, anti-viral, anti-bacterial properties, etc. It is a great source of antioxidants and digestive stimulants, amongst others.
Expert Tips
- Since I blended the lassi with chilled water, I did not add ice cubes. If adding ice, then add ½ cup water.
- Make sure that the rose petals that you are drying to use in the lassi are organic and free of any chemical. Best is to use it from your own garden if you have.
- Adjust the quantity of sugar as per your personal preferences.
- You can make a thick or thin lassi by adjusting the quantity of water. You can even make it with milk or half-half of milk and water.
- You can serve the Rose Lassi as it is or topped with sliced or chopped dry fruits of your choice and some more dried rose petals.
More Beverage Recipes To Try!
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Rose Lassi
Ingredients
- 1.5 cups Curd (yogurt)
- 1 cup chilled water or ½ cup water + 6 to 8 ice cubes
- 10 to 12 dried rose petals or 5 to 6 fresh edible rose petals
- 1 to 2 teaspoon rose water
- 3 tablespoon rose syrup
- 2 to 3 tablespoon sugar or add as required
- 1 tablespoon chopped or sliced dry fruits like pistachios, almonds or cashews
Instructions
- Take 1.5 cups fresh chilled curd in a mixer or blender jar.
- Add 1 cup chilled water, 10 to 12 dried rose petals or 5 to 6 fresh rose petals, 1 to 2 tsp rose water and 3 tbsp rose syrup. I did not add ice cubes, hence added 1 cup water. If adding ice cubes then add 1/2 cup water
- Blend everything till smooth and till the lassi becomes frothy.
- Pour in glasses and serve rose lassi with some sliced or chopped dry fruits like almonds, pistachios or cashews.
Notes
- The recipe can be easily doubled or tripled.
- Make sure that the rose petals that you are drying to use in the lassi are organic and free of any chemical. Best is to use it from your own garden if you have.
- Adjust the quantity of sugar as per your personal preferences.
This Rose Lassi recipe from the archives was first published in March 2015. It has been updated and republished in April 2024.
This has inspired to make a lavender lassi because it would be so aromatic. Then I would add dried blueberries. It’s going to be lovely wow I love that your recipes are opening mind to experiment with new and traditional ways. Thank you
Hi……..Can you please tell the brand of rose water you’ve added? Bcoz market is flooded with rosewater meant for cosmetic purposes.i had no luck with edible one
this was a brand from turkey. i do not remember the name now.
hi
thanks for sharing this delicious recipe. I tried it at home. It is really very good and tasty. All Members in family loved it. Thank you so much. Keep sharing recipes like this. again thanks 🙂
pleased to know this shweta 🙂 thankyou so much for your positive words glad your family liked the recipes.
Your blog helped me a lot…and it is more easy to understand the steps by pictures..
I truly loved it…
thanks omika
Hi Dassana! Can we substitute the rose petals with roohafza? of Guruji? it tastes quite different from the other one..!
Yes you can sakshi ☺
Hiee.. sat shri akal dear dassana.. ji..
Well being a mbbs student.. i hv less tym to explore my culnry arts but yeah.. when the tym calls.. i do tried ur recipies.. i tried Dal makhni.. u wont believe.. all were saying – ki ye tune nahi bnaya.. its frm sm restrnt.. 🙂 I wud like to join u on facebook.. pls do send the link. Thankew.. 🙂 live long u n ur recipies.. 🙂
welcome honey. nice to know this. thanks for sharing positive feedback on dal makhani. happy cooking.
awesome recipes
Dassana since 3 monts im cooking your amazing recipes,i want to tell you ,god bless your wonderfull blog.
Im not indian im from Costa Rica,but i got marriage with indian.
We are leaving here in bangalore.your blog helpme a lot !! Because of course i dont know cook indian food!! Thanyouuu
Your recipes are perfect,and your step by step fotos is amazing better than see a video,you explain perfect evrything.
I have a question karnataka recipes is only 12?
Another question …i cooked bisi bele bath and i would like coment but i dont see the option to make a coment …why?
thanks a lot nancy for this sweet feedback. glad to know that recipes are helping you in learning indian cooking. i will slowly add recipes from karnataka cuisine also. currently comments are closed in most posts because of a busy schedule.
Looks delicious, and it’s gluten free! Thanks!
Welcome J. Withington