grew up in pakistan, always had a bottle Rooh Afza In the kitchen cabinet. The ruby-colored syrup sits on different cabinet shelves depending on the season. During the winter, it retreated to the farthest corner. As the weather warmed up, the bottle began to move to the front, signaling the beginning of Pakistan’s scorching summer. As the Islamic holy month of Ramadan began, it occupied prime shelf space because nothing like a glass of chill Rooh Afza After a day’s fast.
Growing up, I was responsible for making jaggery out of it for my family during Ramadan. I added water to the concentrate, but because I was fasting, I couldn’t taste it to determine if I had achieved the correct ratio. Instead, I looked for the perfect shade of red. It was essentially very sweet on the first day of fasting, but I got it right on the third or fourth day.
also known as red syrup ,Lala Meaning red in Urdu, and sherbet is small to drink), Rooh Afza is fruit and flower flavored, and contains rose and screw pine (kewra) Extract. It is usually diluted with water. You can also squeeze lemon juice into it for a hint of pungency. It is a thirst quencher in hot summer days. It is also common to welcome visitors with a tray full of glasses and ice cubes.
Rooh Afza as well Delicious with milk. The pink colored drink helps children and adults alike consume calcium. It is also used in desserts, such as for layering falooda.
people even drizzle on it gola ganda, a crushed ice dessert common in Pakistan, kulfi and other ice creams. Nowadays, it also replaces grenadine in mocktails.
After moving to Australia in 2018, I was thrilled to find a bottle of this at my neighborhood Indian grocery store. However, it had a different taste and I found that the ingredients were different and it was manufactured in India.
The story of this vibrant drink begins in the year 1906 when Hakim Hafiz Abdul Majeed, a physician of Islamic Unani medicine, opened a chemist named Hamdard in Old Delhi, India. he developed Rooh Afza 1907 As a disease to withstand the scorching heat of India.
After Majeed’s death, his wife continued to Hamdard until Majeed’s eldest son Hakim Abdul Hameed took care of the business. After the Indian partition, Majeed’s younger son, Hakim Mohammad Sayeed, moved to the newly created Pakistan and started Hamdard Pakistan. Today we sympathize with India and our hearts are on Pakistan. Rooh Afza Looks almost identical right down to the typical yellow hats.
Food bloggers Ahsan Qureshi of Foodie & Mrs., who launched a Pakistani food pop-up in the Adelaide Central Market last year with his wife Mehwesh Ahsan, also thinks Pakistani and Indian sympathetic formulations differ. When Qureshi and Ahsan designed their stall menu, they included it because “it is the undisputed Pakistani drink”.
“It’s neither too sweet nor too strong, and is loved by both adults and children alike.”
According to Mehwesh: “It is neither too sweet nor too strong, and is loved by both adults and children alike”. He sold it with chia seeds, and it became a bestseller.
Rooh Afza Ramadan is an integral part of the Pakistani diaspora. The Sydney Pakistani-Indian dining establishment serves the drink as part of its breaking-the-fast (iftar) buffet, with restaurants in the Red Fort, Darling Harbor and Surry Hills. Co-owner Arfan Mirza says: “It’s only available as part of the iftar menu in Ramadan. Sometimes it’s served plain, and sometimes with lemon for a hint of flavor.”
From its humble origins, you can now find Rooh Afza Worldwide. The Hamdard brand has also developed a milk-based version, called Doodh Rooh Afza, and a carbonated version, called Rooh Afza Go.
Summer or Ramadan, this ruby colored drink is a sign of hospitality, whatever is written on the back of the bottle.