Rose Petals (Paneer Rose Vareity) - 1 cup
Cashew Nuts - 1 cup
Sugar - 1/4 cup
Rose Water - 1/4 cup (mainly to use for grinding)
Rose Colour - a pinch
Citric Acid - 1/4 tsp
Method to make Rose Syrup:
Grind Rose petals, cashew nuts and rose water to a thick paste. To the 2 cups of water add sugar and citric acid and bring it to boil. Add the ground paste and bring it to one string consistency. Remove from flame and when warm add colour. When cold store it in an air tight container.
This syrup could be added with milk in the proportion if 1 part syrup to 3 parts milk. Can be garnished with cashew nuts and rose petals.