This Summer Dessert Will Bring Up Strong Nostalgia

Summer is the perfect excuse to take a sip of nostalgia through drinking the rose tinted beverage that was frequently served to guests who came to your home in your childhood. We are talking about Rooh Afza. Everyone has memories associated with this drink, that go back in time. This beverage was a favourite pick of many, and was served in birthday parties, marriage functions and get-togethers. Chef Ranveer Brar recently shared a recipe for Rooh Afza Chuski and Pudding and brought back some warm childhood memories as he turned the beverage in to a delicious dessert. While the preparation time of this recipe is clocked at 15 minutes, it’s cooking time is 30 minutes and freezing time is around 7 hours. The following recipe serves 2 and can be relished as a dessert after a heavy lunch or dinner. 

Try your hand at the following recipe for Rooh Afza Chuski and Pudding by Chef Ranveer Brar, and let us know how it turns out! 

Ingredients: 

For Roohafza custard: 

1 Ir Milk

2 ½ tbsp Cornstarch

¾ to 1 cup Rooh Afza syrup

½ cup Water

For Rooh Afza Popsicles

½ tr Rooh Afza Custard

2 frozen Bananas

1 heaped tbsp Basil seeds

1.5 tbsp Rooh Afza syrup

For Rooh Afza Pudding:

4-5 Bread slice, trim the edges

½ cup Rooh Afza syrup

½ Ir Rooh Afza custard

100 ml Rooh Afza syrup

For Garnish:

Rooh Afza syrup

Fresh Mint leaves

Fresh Rose petals

Fresh Strawberry, cut into half

Method:

In a sauce pot, add milk and let it boil.

In a bowl, add cornstarch, rooh afza syrup, water and mix it well.

Once the milk comes to boil add the cornstarch mixture in it and mix well to make sure there are no lumps. Add some more rooh afza syrup and mix it well.

Remove from the flame and divide it into two separate bowls.

For Rooh Afza Popsicles:

In the same bowl add frozen banana and blend it well. Add rooh afza syrup, basil seeds and mix it well.

Add some rooh afza into the popsicle moulds. Pour the prepared mixture into the popsicle moulds.

Seal it with the lid and place it in the deep freezer to set for (5-6 hours or till set)

Garnished with fresh mint sprig and fresh strawberry slice. Served chilled.

For Rooh Afza Pudding: 

In a blender jar, add bread slices, rooh afza syrup, prepared rooh afza custard and blend it well.

Now, take any ceramic or tin mould spread some rooh afza in it and pour the batter into the mould.

Now, place it in a steamer and steam it for 15-20 minutes on low flame. Cool completely and refrigerate for 5-6 hours or until it sets completely.

Finally, de-mould and enjoy rooh afza bread pudding garnished with rooh afza syrup, fresh mint leaves and strawberry.