Yet another American Desi creation that is hit among my friends. I do not know the original creator of this pudding as the recipe is travelled from someone's sister, her friend, her aunt and so on.The original recipe did not have Gulkand. Gulkand is (unsprayed, chemicals & pesticide free, of course!) rose petals jam which is made in India. According to Ayurveda, , it is especially used during scorching heat to cool the body and reduce acidity. A spoonful can be consumed daily or can be used as a spread on a toast.
Here's what I did.
Rose Pudding
Ingredients
2 cups milk
4 tbsp water
1 tbsp unflavored gelatin
1 tbsp Ruh afza or Dabur Rose syrup (or adjust according to your taste)
2 tbsp gulkand or rose petals jam (increase or decrease per your taste!)
Method
1. Warm water. Sprinkle the gelatin powder in a cup. Pour the water and stir well so it is nicely dissolved.
2. Bring milk to boil. Switch off the gas. Add all the ingredients. Mix well.
3. Pour in a serving bowl or individual bowls.
4. Refrigerate for about an hour to set.
5. Serve chilled.
Note -
1. If you do not have Ruh Afza/ Dabur Rose Syrup, you can substitute rose water and few drops of edible red color.
2. Next time I will set this pudding in a plain bowl rather than scalloped edge bowl that I used. Though it looked pretty, I had hard time loosening the edges as you can clearly see in the picture above.
3. Use 2% or whole milk for richer taste.
4. Ruh Afza as well as rose jam have sugar. So there is no need to add extra sugar. But you can decide it per your requirements.
5. If you do not want to use gelatin, agar agar can be used.
6. If you do not care for Gulkand or rose jam in the pudding, simply omit it and proceed.
20 comments:
Meera, fantastic recipe here! I do have gulkand. Also Dabur rose syrup which I use to make simple falooda wt subja and tastes better over RoohAf. The shape of pudding looks good!!
oooh! looks so tempting.. bookmarked it!
Purnima:
Actually I too have dabur rose syrup. I wrote Ruh Afza more of a habbit. I will update the post.
Anjali J:
Thanks. Hope you like it.
thats a neat idea....i might have to look around for gulkand in the indian stores here...product availability is kind of scant.
Meera this look sgreat, will try soon thanks for sharing
Looks mouth-drooling!!!
Interesting! You have suggested using 2% milk... what happens if I use skim milk? WOuld it still form a pudding, or would it be too runny?
Mouthwatering meera..lovely they r..
I have a bottle of rose water which i have not used at all.
This looks really good.
Interestng dessert!
lovely! beautiful shape too. thanks for the delicious recipe Meera!
Looks delicious.. & fantastic entry..
Fantastic Recipe Meera,Perfect Shape and yummyyyy
Friends:
Thanks for visiting my blog and also for your kind words.
Anudivya:
I think the pudding may set even if skim milk is used. but it will not have rich texture or taste. I use skim milk for making chocolate puddings and they are okay however once I tried chinagrass - readymade packet from India - it didn't set with the skim milk. I think knox gelatin is pretty strong to set the skim milk as well. I used 2% for this recipe.
so tempting and beautifully presented...
This looks great Meera..Would love to try this once I have all these ingridients..
Hey ..remember that old time Rooh Afza ad??Yummy naa..I came to chk ur 8th ka post? Hasn't come up yet..by this time I usually see it! :D
I love pudding, and this is such a wonderful recipe.. use of Ruh Afsa, and rose petal jam (I ve never had this jam) is amazing...
oh GOD Meera everyday do u post?? cant believe it dear. it is soooooo tempting.....
fantastic, i wud suggest to named it dilruba or dil pasand pudding. agar agar is better option for setting. thanks.
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