In a saucepan add 1 cup of sugar and add 1 cup of water.

Let the sugar melts and the syrup turns into a sticky honey consistency syrup.

A half-string consistency will be perfect.

Switch off the stove.

Let this cool.

Now add the rose essence, kewra water rose water, and pink food color.

Mix well.

Rose milk essence is ready.

This can be stored for a month in a clean jar, inside the refrigerator.

For making Rose milk, take 1 cup of chilled milk in a glass.

You can use boiled and chilled milk too.

Add 2 tbsp of rose milk syrup to the milk and mix well.

Serve chilled.

You can add 1 -2 tsp of soaked sabja seeds to the rose milk during summer.