Rose Flavored Yogurt ~ Rooh Afza Shrikand

Rooh Afza is a brand that manufactures a concentrated sugar syrup with rose and few other ingredients. It is used in milk based beverages and desserts in India, Pakistan, Bangladesh and a similar concentrated syrup is available in many South Asian countries.

I bought a bottle of Rooh Afza couple of years ago when we did Around the World in 30 days for a Malaysian street drink, bandung. The bottle was unused since then until this summer. One evening husband spotted the bottle and asked what it was. When I told home why bought it in the first place, he wanted a milkshake with it. It was a simple drink with milk and rooh afza, that was his evening dessert/beverage after dinner for few days.

Last month when I made this no bake dessert, I had a ⅔rd can of leftover condensed milk. When it comes to condensed milk, I have no self control and indulge in it. I was restraining myself but was unable to. To make it a guilt free or rather less guilt free dessert, I mixed some nonfat yogurt, a teaspoon of condensed milk, a few drops of Rooh afza for color and flavor, a few almond and mixed it all up. It was a yummy dessert!!

Since then, this roof afza yogurt has become my go to dessert/sweet for sudden sweet cravings and when I don’t have an open can of condensed milk, I use sugar instead. However, when I made it for the blog early this week on a rainy, cloudy day, I opened a can of condensed milk and used Greek yogurt. It tastes just fine with regular yogurt. There is no recipe as such and just add condensed milk or sugar to taste and same goes with Rooh Afza. The quantities mentioned below are what I used when I made it for the blog but am sure the quantities would differ if I make it again today! Use the recipe below as a guide and adjust the quantities to taste. This is my today’s entry for Cooking Carnival.

Serves: 2-3

Ingredients:

• 1 cup 2% Greek Yogurt (can use plain yogurt)
• ¼ cup Condensed Milk
• 1 – 1 ½ tsp. Rooh Afza
• 2 – 3 tsp. Sliced Almonds, crushed

Preparation:

• Take all the ingredients except almonds in a bowl and whisk until combined. For the sake of pictures, I used almonds as a garnish. I usually mix the almonds along with all the ingredients.
• Transfer to individual serving size bowls, sprinkle with almonds and chill until ready to serve. I used 6 mini ramekins.

Note:

• For a rich creamy texture, I used Greek Yogurt. Plain yogurt also tastes equally good.
• Again, for a rich taste, I used condensed milk. Granulated sugar can also be used.

This day in 2008: Event Entry & an Award
This day in 2014: Sri Lankan Shrimp Curry
This day in 2015: American Breakfast

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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