Tuesday, October 7, 2008

Rose Pudding

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


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!)


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.


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