With Valentine’s Day around the corner the demand for Red Roses increases by the day.It is a good idea to preserve Rose Petals and use them in your special treats you make for your Valentine!This is one simple technique!
There are 2 ways to make Preserved Rose Petals.One uses eggs and this one is eggless.I will be posting the one using eggs very soon.I have used preserved rose petals in a variety of recipes which I will be posting later.
Tips to know before making the recipe :
- Use the “desi” roses and not the full blown red ones you see at the florist.Do not buy from the florist as they may have sprayed the flowers with preservatives to make them last longer.Preferably use home grown Roses but if you do not have a garden then buy from the flower sellers outside places of worship.You will get local Roses without preservatives plus you will be doing a good deed when you buy from them.
- Use red Roses as much as you can!
- Do not make the syrup too thick or it will set and crystallise.Boil the syrup by the clock and leave to cool.
- I Rose flower gives you 11/2 tbsp of Candied Rose petals.Use as per the measurements
Preparation Time : 30 minutes
Makes : 3 tbsp of Candied Rose Petals
1/2 cup sugar
2 tbsp water
2 cups Rose petals
Separate the petals from the Roses gently.
With a pair of scissors snip of the white tips at the base of each petal.
They are bitter to taste and will spoil the taste of the final product.Immerse in water for 30 minutes.
NOTE : Use the water for soaking the petals to rinse your face after draining the petals.It will make your skin glow.
Heat water and sugar in a small fry pan and bring to a boil.Cook for 10 minutes on very low heat and take off heat.Let it come to room temperature.Dip each petal in the syrup and arrange on Parchment Paper spread out on a tray or a cookie sheet.Leave overnight or till the sugar sets on the Rose petals.
Store in an airtight container and keep refrigerated.Use as desired.
The Rose petals after drying…