Meet the dessert that looks like it came from a patisserie but takes about 30 minutes. Delicate white chocolate shells hold a airy, pink rose and cardamom mousse, flavoured with just one spoonful of Skayaa Rose Syrup. It’s ideal for Diwali, Eid, anniversaries and dessert tables where you want something that looks special.

Makes: 4-6 cups | Prep: 20 mins | Chill: 30 mins-1 hour | No-bake

Ingredients

For the white chocolate cups

• ¾ cup (128 g) white chocolate, melted

For the rose cardamom mousse

• ⅓ cup (75 g) cream cheese, softened
• ¼ cup white chocolate, melted
• ½ cup whipped cream
• 1 tbsp Skayaa Rose Syrup
• ¼ tsp cardamom (elaichi) powder

To garnish

• Dried rose petals
• Edible silver leaf

Method

1. Spoon melted white chocolate into silicone moulds and swirl so it coats the sides evenly.
2. Tip out the extra chocolate, then chill the moulds until the shells are firm.
3. In a bowl, combine the cream cheese, melted white chocolate, whipped cream, Skayaa Rose Syrup and cardamom powder.
4. Beat with an electric beater until smooth and fluffy, with soft peaks that hold their shape.
5. Spoon the mousse into a piping bag with a star nozzle.
6. Gently unmould the chocolate cups and pipe a swirl of mousse into each.
7. Top with rose petals and silver leaf. Serve chilled.
   

Quick Tips

• Let the cream cheese soften fully so the mousse stays lump-free.
• Cool the melted white chocolate slightly before mixing, so it doesn’t melt the cream.
• Don’t over-beat, or the mousse can turn grainy.
• Add the syrup gradually if you like a stronger rose flavour, but keep it light so the mousse holds its shape.
• No moulds? Pipe the mousse into small glasses or dessert cups.
  

Why Skayaa Rose Syrup?

Just one tablespoon gives a soft pink blush and a true rose aroma, with no artificial essence needed. Try it in rose milk, falooda, lassi, puddings and cakes too.

Made this recipe? Tag @skayaa_syrups and show us your mousse cups!

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

1. Mix 1 cup of cold milk with the corn flour until completely smooth. Keep aside.
2. Heat the remaining milk in a heavy-bottomed vessel on medium flame.
3. Add the condensed milk and sugar. Stir until hot and the sugar dissolves.
4. Reduce the flame to low. Slowly pour in the corn flour mixture, stirring continuously.
5. 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.
6. Switch off the flame. Add Skayaa Rose Syrup and vanilla essence. Mix well.
7. Pour into a serving dish and cool to room temperature.
8. 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!

A rainy evening, a warm cup and a hint of roses is hard to beat. This Damascus-style rose tea combines black tea with Skayaa Rose Syrup and a squeeze of lemon, so it tastes floral, gently sweet and bright. It is ready in minutes and serves one.

Damascus Rose Tea

A warm, floral cup with a little Skayaa sweetness.

Serves 1

Ingredients

• Water – 200 ml

• Black tea – 1 tsp loose leaf or 1 tea bag

• Skayaa Rose Syrup – 1–1½ tbsp

• Fresh lemon juice – ½ tsp, optional

• Dried or fresh rose petals – for garnish

Method

1. Bring 200 ml water to a rolling boil.

2. Add the black tea and steep for 2–3 minutes.

3. Strain the tea liquor into a serving cup.

4. Stir in 1–1½ tbsp Skayaa Rose Syrup until fragrant and dissolved.

5. Add a tiny squeeze of fresh lemon juice if you prefer a brighter, elevated finish.

6. Garnish with delicate rose petals and serve warm.

Tea Sommelier's Note

For a lighter, caffeine-free tisane, skip the black tea entirely—simply blend freshly boiled water with Skayaa Rose Syrup and a squeeze of fresh lemon.

Paalada pradhaman is the heart of every Kerala sadhya, and rose gives it a modern twist. Using an instant mix makes it far easier to cook at home. Skayaa Rose Syrup adds a soft pink colour and a delicate floral note to the milky, ghee-rich pudding.

Serves 6-8.

Rose Palada Pradhaman

A Kerala classic, with a delicate floral twist.

Serves 6–8

Ingredients

• Palada Pradhaman instant mix – 300 g

• Full-fat milk – 1 litre

• Water – 150 ml

• Ghee – 3 tbsp

• Cashews – 20 g

• Raisins – 20 g

• Skayaa Rose Syrup – 60 ml

• Condensed milk – 75 g

• Dried or fresh edible rose petals – for garnish, optional

Method

1. Heat ghee in a heavy-bottomed pan. Fry cashews and raisins until golden and plump. Transfer to a bowl and set aside.

2. In the same pan, bring milk and water to a gentle rolling boil.

3. Slowly stream in the palada mix while stirring continuously to prevent lumps from forming.

4. Cook on low heat for 10–15 minutes, stirring occasionally, until the ada is tender and the milk is reduced and creamy.

5. Stir in condensed milk and mix well.

6. Pour in 60 ml Skayaa Rose Syrup, gently folding until the payasam turns into a soft blush tone. Turn off the flame immediately.

7. Fold in the fried cashews, raisins, and aromatic residual ghee.

8. Serve warm or chilled, finished with a scatter of delicate rose petals.

Chef's Note

A traditional Kerala festive favourite, gently softened with the sweet floral fragrance of Damascus rose.

Hosting and need a drink in under two minutes? This rose lemon fizz is sweet, tangy and sparkling, with the colour of a sunset. Just stir Skayaa Rose Syrup and lemon juice into chilled soda over ice. Great for parties, iftars and hot afternoons.

Rose Lemon Fizz

Sweet, floral & refreshing

Serves 1

Ingredients

• Skayaa Rose Syrup – 1½ tbsp

• Fresh lemon juice – 1 tbsp

• Chilled soda / sparkling water – 150 ml

• Ice cubes – as needed

• Fresh lemon slice – for garnish

• Mint leaves – a few, optional

Method

1. Add Skayaa Rose Syrup and fresh lemon juice to a tall serving glass.

2. Fill the glass with ice cubes.

3. Top with chilled soda and stir gently with a bar spoon to combine without losing fizz.

4. Garnish with a fresh lemon slice and slapped mint leaves before serving.

Sometimes the best dessert is the simplest one. Two scoops of vanilla ice cream, a drizzle of Skayaa Rose Syrup and a sprinkle of pistachios turn into a café-style sundae. It takes no cooking, and you can make it in 2 minutes.

Rose Vanilla Ice Cream Sundae

Sweet, floral & indulgent

Serves 1

Ingredients

• Vanilla ice cream – 2 scoops

• Skayaa Rose Syrup – 1 tbsp

• Shelled pistachios – finely chopped, for garnish

• Fresh strawberries or cherries – sliced, for topping

• Dried or fresh edible rose petals – optional

Method

1. Place two generous scoops of rich vanilla bean ice cream into a chilled dessert coupe or bowl.

2. Drizzle Skayaa Rose Syrup evenly over the ice cream.

3. Top with fresh berries and scatter chopped pistachios across the top for texture.

4. Finish with a delicate dusting of rose petals and serve immediately.