Rose petals bring a fresh, floral twist to your sweets, drinks, and savoury dishes, making everything a bit more special!
You might have used rose petals in your skincare routine, but have you ever thought about cooking with them? If not, now’s the time to try! Fresh rose petals can add a lovely floral hint to desserts, salads, and drinks, while dried petals are great for making rose tea or spiceing up your baking. They’re packed with antioxidants and have a calming effect too. From Middle Eastern dishes to Indian sweets like gulkand, rose petals can really bring something special to your meals. Ready to give it a go? Here’s how to make the most of these pretty blooms in your kitchen!
Before you use rose petals in your cooking, you want to make sure you’re picking the right kind. Go for edible roses like Damask (Rosa damascena) or Cabbage roses (Rosa centifolia)—they’ve got the best flavour and smell. Make sure they’re organic, and avoid any roses that might have been sprayed with chemicals. Pick them when they’re fully bloomed for the strongest flavor. Give them a good wash to clean off any dust or bugs. Fresh petals add a lovely floral touch and colour, while dried petals are great for teas, desserts, and spice mixes. Now, let’s get cooking with rose petals!
Rose petals are perfect for making rose water and rose syrup. To prepare rose water, simmer fresh petals in water for 20–30 minutes, then strain and store the liquid. It adds a lovely floral note to cakes, custards, and other desserts. For rose syrup, simmer petals with sugar and water until it thickens. You can drizzle this over pancakes or mix it into lemonade for a refreshing twist. Brew dried petals with black or green tea for a soothing drink, or steep them alone for caffeine-free herbal tea. Infuse fresh or dried petals in milk with a bit of sugar for a calming beverage, known as gulab sherbet in Indian cuisine.
In some Indian kitchens, rose petals get turned into sweet-spicy chutneys that go great with naan or parathas. They’re also used to make jams and jellies that are awesome on toast or as pastry fillings. And don’t miss out on gulkand! It’s made by layering fresh petals with sugar and letting it soak up the sun. This sweet, floral treat isn’t just tasty; it’s also a natural coolant and helps with digestion.
Rose petals aren’t just for sweet treats; they can also add a special touch to savoury dishes. In Persian cooking, dried rose petals are mixed into rice dishes like jewelled rice, adding a unique flavour and colour. They’re also great in Moroccan-style vegetable tagines, where their subtle sweetness complements the rich spices. In Indian cuisines, don’t hesitate to experiment with rose petals to bring something unique to your dishes.
Rose petals are great for adding a unique touch to desserts. Sprinkle fresh or dried petals on cakes, pastries, and puddings for a classy look. You can also stir rose water or syrup into Indian kulfi or regular ice cream for a refreshing twist. In Middle Eastern cuisine, dried rose petals enhance the aroma of baklava. For Indian sweets, rose water is a key ingredient in treats like gulab jamun, rasgulla, and soan papdi, or you can use rose petals to make barfi or ladoo.
And that’s just the beginning! You can also infuse oils or butters with rose petals. Try making rose-infused butter to spread on bread or rose oil to drizzle over salads and veggies. Experiment with these and wow everyone with your creative rose petal dishes!
