Pink is a hue that wins every heart. Soft. Dreamy. Full of joy. And a lovely addition to food via magical rose syrup or gulaab ka jal, such an addictive taste.
Nadiya Sarguroh gives the classical Middle Eastern dessert a Hindustani filip with fresh mango slices. Stuffed also with cheese, crowned with pistas, baked until golden & crisp, they are drenched in rose syrup.
Please find the recipe here: Mini Mango Knafeh
Maharaj Ganga Singh’s version of Malpua is gently shallow fried in ghee and paired with creamy Rabdi, pomegranate arils, slivered nuts and rose syrup.
Please find the recipe here: Malpua With Pomegranate
Maharaj Bhanwar Singh gives his malpuas a rose flavour too, via gulkand or rose petal jam! Gorgeous. The batter is lightly infused with rose essence, and each malpua is stuffed or topped with rich gulkand.
Please find the recipe here: Gulkand Malpua
Raise a toast with fun cocktails by mixologist Sonali Mullick. The frothy Gangs of Wasseypur is sinfully refreshing with gin, rose syrup, lime juice, ginger and a beautiful deep purple colour.
Please find the recipe here: Gangs Of Wasseypur
Another Middle Eastern sweet speciality, Muhalabiya is similar to Italian panna cotta without the gelatine. Made with apricots, this recipe, courtesy the kitchens of Atlantis, has a rose compote alternative.
Please find the recipe here: Rose Muhalabiya
Chef Varun Inamdar makes a pretty pink phirni giving the delicate, creamy dessert, made with basmati rice and rich walnut milk, a floral avatar with gulaab ka jal.
Please find the recipe here: Gulaab Ki Phirni
Siddhi Panchal sets up the humble coconut laddoo with a fragrant makeover adding a hint of rose and cardamom -- these quick, no-fuss laddoos melt in the mouth.
Please find the recipe here: Rose Coconut Laddoos
Yeh toh idea hai! Chef Vijesh Modi gives the elegant Bengali sandesh a lovely gooey gulkand centre. They are garnished with almonds, pistachios and shredded rose petals.
Please find the recipe here: Gulkand-Stuffed Rose Sandesh