Valentine’s Week has started with Rose day on February 7, paving the way for a week-long celebration of love that culminates on February 14 with Valentine’s Day. Each day has its own significance, and Rose Day is all about conveying affection and admiration through the beauty of flowers.
Roses are more than just a symbol of beauty, love, and passion, they also bring a delightful touch to the kitchen. Their enchanting fragrance, vibrant hues, and delicate flavour can elevate any dish.
Rose cookies (Recipe by Chef Sanjeev Kapoor)
Required ingredients:
1/2 kilogram refined flour
1 cup coconut milk
250 grams rice flour (optional)
200 grams sugar
6 beaten eggs
1/2 teaspoon salt
1 teaspoon vanilla essence
1 teaspoon baking powder
Oil for deep fry
How to prepare:
First combine maida, rice flour, coconut milk, sugar, eggs, salt, vanilla essence and baking powder. Mix all dry ingredients well to form a smooth thick batter. Meanwhile heat sufficient oil in a nonstick pan. Then dip the rose cookie mould in the hot oil and when hot enough, dip it half way into the batter and put it back immediately into the oil. Deep fry the cookies till crisp and separate them from the mould by shaking them lightly.Heat the mould again and repeat the process to make the remaining cookies.
Garnish and serve.
Rose Barfi (Recipe by Chef Tarla Dalal)
Required ingredients:
1½ cups crumbled paneer (cottage cheese)
½ cup crumbled mava (khoya)
5 tbsp powdered sugar
A few drops of rose essence
4 to 5 drops of edible red colour
For the garnish: 10 almonds (badam), cut into halves
How to prepare:
Mix all the ingredients, except the red colour, in a deep bowl and mix well. Separate this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside.
Spread the white mixture in an even layer in a 175 mm. (7”) diameter thali using a spoon.
Spread the pink mixture over the white mixture in an even layer using the spoon.
Refrigerate for at least 1 hour and cut into 20 equal-sized diamond pieces.Garnish each piece with an almond halve and serve chilled.
Rose Phirni Tart (Recipe by Chef Sanjeev Kapoor)
Required ingredients:
½ cup rose syrup
2 table spoon dried rose petals
2 table spoon soaked rice
5 cups milk
3 table spoon sugar
5-6 almonds, slivered + for granish
¼ tsp green cardamom powder
2 readymade tart shells
For Garnishing: Blanched pistachio slivers , Gulkand balls and Gold varq
How to prepare:
Drain and transfer the soaked rice in a blender jar and grind coarsely.Add the ground rice and cook for 8-10 minutes stirring continuously or till rice cooks.
Add rose syrup and mix well. Add sugar and mix well. Cook till sugar dissolves.
Add dried rose petals, almonds, green cardamom powder and mix well. Set aside to cool down.Fill up the tart shells with prepared phirni. Garnish with pistachios, gulkand balls, almonds, gold varq and serve.
Rose Kheer (recipe by Chef Ajay Chopra)
Required ingredients:
750 ml milk
1/4 cup rice
1/4 cup chopped nuts
2 tbsp. ghee
2 tbsp condensed milk
1/4 cup khoya/mawa.
Cardamom powder
Handful sugar
Few drops rose syrup
2 tbsp rose petal jam
How to prepare:
Prepare by soaking rice and chopping nuts. Heat ghee in a pan. Boil milk, add drained rice, and cook until rice is done.Toast nuts in ghee until golden brown.Enhance flavour by adding condensed milk, Khoya/Mawa, Cardamon powder, and Sugar. Stir in Rose flavour syrup and Rose Petal Jam for pink colour and flavour. Layer in glasses: Rose Petal Jam, Rose syrup, toasted nuts, pink Kheer, nuts, white Kheer, pink Kheer.
Garnish with toasted nuts and edible flowers.
Rose halwa (recipe by Chef Ranveer Brar)
Required ingredients:
3 cups rose syrup
A pinch of salt
¼ cup ghee
1 cup corn starch
1 ½ cups water
¼ cup ghee
¾ cups mixed nuts, blanched, chopped (almonds, cashew nut, pistachios)
Ghee, for greasing
For garnish: Pistachios and Fresh rose petals,
How to prepare:
In a large bowl, add rose syrup and a pinch of salt. Add ghee, cornstarch, water and whisk it well. Transfer this mixture to a large kadai and keep stirring constantly. Cook on medium flame, add ghee and mix until it’s well absorbed completely. Add mixed nuts and mix them well and make sure everything is well combined. Transfer the halwa to the greased tray and level it up. Rest for 30 minutes or until the halwa is set completely.
Finally, cut the rose halwa into pieces. Garnish it with pistachios, rose petals and serve.
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