Ramadan Rooh Afza Milk Sharbat with Basil Seeds

To make Rooh Afza Milk Sharbat, soak 1 tsp of basil seeds in water for 10-15 minutes until they swell. In a glass, combine 1 glass of chilled full cream milk with 2 tbsp of Rooh Afza syrup and stir well. Add the soaked basil seeds, and if desired, mix in 1 tbsp of sugar and 0.5 tsp of rose water. Finish by adding ice cubes and garnishing with chopped almonds and pistachios.

Rooh Afza Milk Sharbat is not suitable for vegans as it contains full cream milk. However, you can make a dairy-free version by substituting the full cream milk with almond milk, coconut milk, or any other plant-based milk alternative. Just ensure that the Rooh Afza syrup you use is also vegan-friendly.

If you don't have Rooh Afza syrup, you can substitute it with other flavored syrups like rose syrup or khus syrup. Alternatively, you can create a homemade version by mixing sugar, rose water, and a few drops of food coloring to mimic the flavor and color of Rooh Afza.

If you have leftover Rooh Afza Milk Sharbat, store it in an airtight container in the refrigerator. It’s best consumed within 24 hours for optimal freshness. Before serving again, give it a good stir as the ingredients may settle.

Rooh Afza Milk Sharbat pairs wonderfully with light snacks such as samosas, pakoras, or fruit chaat. You can also enjoy it alongside sweet treats like dates or traditional desserts like gulab jamun and jalebi for a delightful Iftar experience.