Rose Pudding Recipe with Rose Syrup | Easy Eggless
Creamy, chilled and beautifully pink, this eggless rose pudding is perfect for Eid, Ramadan, Diwali, birthdays and get-togethers. No eggs, no gelatin, just a few simple ingredients and the rich floral flavour of Skayaa Rose Syrup, our best seller.
Serves: 12-15 | Prep: 10 mins | Cook: 15 mins | Chill: 4-5 hours
Ingredients
- 1 litre milk
- 1 tin Milkmaid condensed milk (approx. 380 g)
- ½ cup sugar (adjust to taste)
- 7-9 tbsp corn flour (depending on thickness of milk)
- ½ cup Skayaa Rose Syrup
- 1 tsp vanilla essence
- Optional: a few drops of rose essence for a stronger flavour
Method
- Mix 1 cup of cold milk with the corn flour until completely smooth. Keep aside.
- Heat the remaining milk in a heavy-bottomed vessel on medium flame.
- Add the condensed milk and sugar. Stir until hot and the sugar dissolves.
- Reduce the flame to low. Slowly pour in the corn flour mixture, stirring continuously.
- Stir for a few minutes until it thickens to a smooth pudding consistency. Don’t let it get too stiff, as it thickens further on cooling.
- Switch off the flame. Add Skayaa Rose Syrup and vanilla essence. Mix well.
- Pour into a serving dish and cool to room temperature.
- Refrigerate for 4-5 hours, preferably overnight. Serve and enjoy!
No condensed milk? Skip it and use 1½ cups sugar and 8 tbsp corn flour instead.
Quick Tips
- Always mix corn flour in cold milk to avoid lumps.
- Stir continuously on low heat for a silky texture.
- Add the rose syrup off the heat to keep the colour and aroma fresh.
- Top with pistachios, almonds or dried rose petals.
Why Skayaa Rose Syrup?
Rich colour, balanced sweetness and a true rose aroma. It blends smoothly into warm milk and gives your pudding an even pink tint. Use it for rose milk, falooda, lassi, mocktails and desserts too.
Made this recipe? Tag @skayaa_syrups and show us your pudding!