Rajasthani Gulab Ki Sabzi Rose Petal Curry

Method

1. 1

   Prepare the rose petals: Gently rinse the rose petals under cold water. Shake off excess water and spread on a clean cloth to dry for 10 minutes. The petals must be from fragrant, completely untreated roses — cultivated roses from a florist will have pesticides. Desi gulab (the small, intensely fragrant Indian rose variety) is ideal. Pushkar in Rajasthan is famous for these roses.

2. 2

   Inspect and clean: Remove any brown or damaged edges from the petals. Only use the fresh, fragrant parts. The fragrance of the rose petals is the entire character of this preparation — wilted or odourless petals produce nothing of value.

3. 3

   Heat ghee gently: Place a wide pan on low heat. Add 2 tbsp ghee. Let it melt very gently. The heat should be low — you do not want to brown the ghee, just melt it.

4. 4

   Add cardamom: Add cardamom powder to the melted ghee. Stir for 10 seconds on low heat. Add the tiny pinch of black pepper.

5. 5

   Add the rose petals: Add all the rose petals to the pan. Stir very gently with a soft spoon. The petals will wilt within 30 seconds in the warm ghee and release their fragrance. Cook on very low heat for 1 minute — just until the petals are wilted, not browned.

6. 6

   Add sugar: Add the sugar to the wilted petals. Stir gently. The sugar will melt and coat the petals.

7. 7

   Add milk and saffron: Add the milk and the saffron-steeped milk. Stir gently. The preparation will look like a delicate floral soup.

8. 8

   Add khoya if using: Add crumbled khoya for creaminess. Stir gently until it melts into the milk.

9. 9

   Cook very gently for 5 minutes: Cook on low heat for 5 minutes, stirring gently every minute. The rose petals will release their colour (pink to deep red) into the milk, creating a beautiful colour. Do not cook on high heat — it destroys the volatile fragrance of the rose.

10. 10

    Add rose water and serve: Remove from heat. Add 1 tsp rose water. Stir once gently. The rose water enhances the floral fragrance. Serve in small dishes garnished with sliced pistachio. Serve warm or at room temperature.

11. 11

    Note: Gulab Ki Sabzi (sabzi meaning preparation here, not vegetable curry) is a royal Rajasthani court preparation associated with the Mughal-influenced cuisine of Jaipur and Pushkar. Pushkar town near Ajmer, Rajasthan, is famous across India for its fragrant desi gulab roses used to make rose water, rose oil, gulkand (rose preserve) and this preparation. It was served to guests of honour in the royal courts of Rajputana. Today it is made at special Rajasthani food festivals and by households that maintain traditional cooking practices.