Recipe card
Rose milk with sago
This refreshing summer Indian drink, popularly known as rose milk or sharbat, is prepared using milk, sabudana (sago or tapioca), jelly, and rooh afza (rose syrup). It is made during festivals like Ramadan (Ramzan), Iftar, Eid, Muharram, Navratri, Diwali, etc. Sago is also known as sabudana, rooh afza sharbat, milk sharbat, tapioca drink, and jelly drink. It is filling and can be consumed during fasting, upvas, and vrat days. Love sabudana? Check out our list of simple and easy sago recipes, and If you love rose-flavored recipes, check out street-style falooda and mohabbat ka sharbat.
Ingredients
Milk: Use full-fat milk for best results. For a vegan version, use dairy-free milk. Sabudana: Called sago or tapioca pearls, they are one of the key ingredients in this recipe. Rose syrup: Homemade or store-bought rooh afza. Jelly: Strawberry or any color and flavored jelly made using a store-bought packet. Other ingredients: You can also add ice cubes and basil, sabja or chia seeds. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Preparation
For best results, set the jelly according to the package instructions and cut it into small bite-size cubes. Do not add too much water while making jelly; it will not set. Bring water to a boil and add the tapioca pearls (sago). Cook until it becomes soft and translucent for 20 to 25 minutes. Pass this through the strainer and pour cold water to stop cooking and remove any excess starch. Keep this cooked sabudana aside.
Sabudana rose milk
In a bowl, add boiled and chilled milk and rose syrup and mix until combined. Now add the cooked sabudana and jelly cubes and mix. Serve chilled for best results and enjoy. You can also garnish it with almonds and pistachios.
Tips
The sweetness of the rooh afza (rose syrup) was sufficient, and I did not add any sugar. For a plain sago drink, skip rose syrup and add sweeteners like sugar, honey, condensed milk or stevia. To make this drink vegan, use any non-dairy milk like coconut or almond. If you add vermicelli instead of sabudana, this becomes a falooda. Any leftovers can be stored in the refrigerator for 1-2 days. For a mango sago drink, skip rose syrup and add mango puree and sugar, and for a strawberry sago drink, add the strawberry puree and sugar to taste. For mild flavored drinks, reduce the amount of rose syrup and add sugar to taste. You can even reduce or increase the amount of sabudana (sago) as you prefer.
More sabudana (sago) recipes
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