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    LifeFood5 Ungli-Chatane Wali Dessert Recipes With Rose Water

    5 Ungli-Chatane Wali Dessert Recipes With Rose Water

    If aam is falon ka raja then the khubsoorat gulab is fulon ki rani. No garden is ever complete without the beautiful roses. Why not make the most of this aromatic flower in your desserts? 

    Rose water has been an integral part of middle eastern cuisine and some Indian recipes as well for centuries. The flower made its entry as a hand sanitiser in the form of rose water because of its antibacterial property. From there, it made its way into skin care regimes and our plates. Truly multipurpose! 

    Rose water retains its flowery mahek that is subtly sweet and invigorating. It can be used to balance savoury spices or be added into sweet delights as a flavouring. These meethi recipes are what we’re going to explore today. Here are 5 dessert recipes with rose water that you can make at home.

    1. Muhalbiyah With Rosewater

    A very popular middle eastern milk pudding that is easy to make and delicious to eat.

    You can make these for your summer desserts and enjoy it in the heat.

    Prep Time: 20 mins

    Total Time: 20 mins


    • 1 litre full-cream milk
    • 80 g castor sugar
    • 70 g cornflour
    • 2 tbsp rosewater
    • 100 g pista, toasted and chopped
    • fresh raspberries, to serve
    • 300 g fresh or frozen raspberries
    • 50 gcaster sugar
    • 1 tbsp rosewater


    Step 1: In a medium saucepan over medium–low heat bring the milk and sugar to a boil.

    Step 2: In a bowl mix cornflour with some water to make a mix and slowly add it into the boiling milk.

    Step 3: After the consistency is thick, add in some rose water and keep stirring. 

    Step 4: transfer the mix into small glasses and let it cool in the fridge.

    Step 5: Blend your fresh raspberries and some sugar and simmer it in a pan for a few mins with some water. 

    Step 6: Add in some rose water and let it cool.

    Step 7: Serve the pudding with the sauce on top and garnish with pista.

    Read: 11 Monsoon Beverage Recipes That Are A Match Made In Heaven

    2. Rosewater Rhubarb Dessert

    It’s rhubarb time! You won’t believe how easy this recipe is, you can make this in between one of your fav TV shows! 

    Prep Time: 5 mins 

    Total Time: 10 mins 


    • 350g rhubarb, chopped
    • 1/4 cup caster sugar
    • 2 tbsp water
    • 1 tsp rosewater
    • 2 x 200g tubs vanilla yoghurt
    • 1/3 cup shelled pista, chopped


    Step 1: put your rhubarb in some pan and add some sugar to sweeten it. Add some water and cook for 5 mins.

    Step 2: Allow it to cool for a few mins and add some rose water.

    Step 3: Divide the mix into glasses and top it up with a layer of yoghourt. Add some pistas for crunch in the end. 

    3. Rose Kheer 

    Roz kheer ho toh how fun would it be? You all know kheer right? This recipe is the same with the flavourful rose water.

    Prep Time: 10 mins 

    Total Time: 25 mins 


    • 2 cups coconut milk
    • 2 cups milk
    • 3 tsp white sugar
    • ½ cup Basmati rice
    • ¼ cup kishmish
    • ½ teaspoon ground cardamom
    • ½ teaspoon rose water 
    • ¼ cup sliced badam, toasted
    • ¼ cup chopped pista


    Step 1: In a large saucepan, add the coconut milk, milk, and sugar and let them boil.

    Step 2: Add your basmati chawal and let it simmer in medium low heat until the rice is cooked. 

    Step 3: Add in your kishmish, cardamom and rose water, and cook for a few more minutes

    Step 4: Serve the kheer hot and yummy, garnished with badam and pista

    Read: 4 Gin Cocktail Recipes From Top Restaurant Mixologists In Mumbai

    4. Rose Pavlova Cakes

    Going international, we’re here with a dessert whose origin is highly debatable. Some say it originates from New Zealand whereas some say it comes from the US. No matter where it comes from, these cakes are so very delicious and can be stored for long in air tight containers. 

    Prep Time: 25 mins 

    Total Time: 1 hour 15 mins 


    • 3 egg whites
    • 1 tsp dried rose petal powder/ rose water
    • ½ cup white sugar
    • 1 tsp vanilla
    • 1 tsp cornstarch
    • 1 ½ tsps cream cheese
    • 1 cup heavy whipping cream
    • 2 tsp white sugar


    Step 1: Preheat your oven at 225 degrees and line with parchment paper.

    Step 2: In the bowl of a stand mixer, whisk together the egg whites and rosewater until soft peaks form. Gradually add in 1/2 cup of sugar. Beat until firm, glossy peaks are formed. Combine the vanilla and rose extracts in a mixing bowl. Using a spatula, carefully add cornstarch into the meringue.

    Step 3: Fill your piping bags with the mix and pipe out individual rounds.

    Step 4: Bake in the oven till hey look dry. Leave them for a few more mins and then let them cool at room temp.

    Step 5: Make the whipping cream by beating cream cheese and adding in heavy cream and sugar.

    Step 6: Decorate the cooled pavlovas and garnish with rose petals. 

    5. Rose Gulab Jamun

    We can see you drooling from over here. Who wouldn’t? Naam sunte hi you start craving these syrupy delight. 

    Prep Time: 10 mins 

    Total Time: 1 hour 


    • 2 cups water
    • 2 cups white sugar
    • ½ tsp ground cardamom
    • 2 drops rose water 
    • 1 pinch kesar (Optional)
    • ½ cup instant dry milk powder 
    • 2 tsp all-purpose flour
    • ¼ tsp baking soda
    • 1 tsp unsalted butter
    • 2 tsp plain yogurt
    • 2 cups vegetable oil for frying


    Step 1: In a saucepan, combine the water, sugar, cardamom, rose water, and saffron; bring to a boil. Reduce heat to low and cook for 5 to 10 minutes, or until the consistency is syrupy.

    Step 2: In a mixing dish, combine the milk powder, flour, and baking soda until well blended. Slowly add the butter and yoghurt into the dough until it all comes together. Allow it to rest for a few mins. Then take the dough and make small balls.

    Step 3: Heat the oil in a deep-fryer or a big saucepan. Drop a little piece of dough into the oil to check the temperature. The oil is ready when it settles at the bottom of the pan for 1 minute before rising to the surface.

    Step 4: Put in 2 to 3 gulab jamuns and fry them till they turn dark golden brown on all sides. Keep stirring carefully. Drain them on a platter lined with paper towels. Repeat with the rest of the gulab jamuns.

    Step 5: Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup for about 45 mins to an hour. 

    Step 7: Serve them cooled down or warm with rose petals as garnish. 

    Wasn’t this a delight? There are so many amazon, easy rose water recipes you can try at home. Every culture has adopted this wonderful liquid into their dishes and made something incredible. Why not try some out? #BeALittleMore with the taste of gulab on your platters.

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