INGREDIENTS
7 ITEMS REQUIREDWarm the milk in a saucepan over low heat, stirring occasionally, until it is just warm to the touch, not boiling.
Add the sugar to the warm milk and stir until it dissolves completely.
Set the sweetened milk aside and let it cool down to room temperature before refrigerating.
Cover the cooled milk and refrigerate until thoroughly chilled.
Stir the rose syrup into the chilled milk until it is evenly blended and the milk turns a light pink.
Mix in the rose water for aroma and stir in the soaked sabja seeds, if using.
Taste the rose milk and stir in a little extra rose syrup or sugar if you want it sweeter or more floral.
Fill each serving glass about halfway with ice cubes.
Pour the chilled rose milk over the ice in each glass, filling almost to the top.
Scatter a few dried rose petals on top and serve the rose milk immediately while ice-cold.
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