In a wide and deep pan, put the rose petals and cover with water. Leave this overnight. 2. Add sugar to the rose petal and water mixture and stir over low heat, till sugar is dissolved. 3. When ...

To make the rose syrup, only the petals of the rose flower should be separated. Separated rose petals should be kept covered in boiling water for the first night before making the syrup.

3. Add rose syrup and mix well. Add sugar and mix well. Cook till sugar dissolves. 4. Add dried rose petals, almonds, green cardamom powder and mix well. Set aside to cool down. 5. Fill up the ...

Add flavour and rose petals in sugar syrup and mix well. 2. Now add rose essence and milk. The gulab sharbat is ready. 3. To serve, fill 1/4 Cup (our 1 cup is 240 ml) of sherbat syrup in a glass. · 4.