Strawberry Rose Milk

Start by preparing the jelly. I like using this Simply Delish brand as it’s sugar free but still has sweetness to it. It is also Halaal certified.

Follow the package instructions.

Add the jelly powder into a jug and pour in 100ml cold water.

Mix together until combined.

Next, pour in 400ml boiling water and mix well.

Pour into a container, cover it and leave to set overnight in the fridge.

The next day, the jelly should be set, use a knife to cut them into pieces (according to how big or small you want it)

Use a spoon to gently lift the jelly out – we will be using it later on.

Next, prepare the sago.

Add ¼ cup to a bowl and cover with cold water. Don’t rinse it. Allow the sago to soak for 30 minutes.

After 30 minutes, drain the sago and discard the soaking water. Transfer the soaked sago to a pot.

Cover with enough water.

Bring it to a boil on medium heat.

After about 25 minutes, the sago should become translucent. This ensures the sago is fully cooked, giving it a soft, chewy texture while removing the raw, starchy centre.

Strain out the boiled sago and run it under cold water.

This stops the cooking process and remove excess starch. It also helps prevent the pearls from becoming mushy and sticking together, leaving them soft, separate, and perfect for adding to the drink.

Place the sago into a bowl until ready to use.

Now we’re moving on to the basil (subja) seeds.

Add the basil (subja) seeds to a bowl and cover with boiling water.

Allow it to soak for 10-15 minutes until they swell and develop a jelly-like coating.

Rinse the strawberries (I used about 8), discard the stems and cut the strawberries into small pieces.

Now onto the rose milk. I’m using the Dada’s brand but feel free to use whichever brand is available. This can be found in most Indian stores.

Add ½ cup rose syrup to 1 litre of milk and mix until well combined. Adjust according to taste.

Now to assemble, add the jelly, strawberries, sago and basil (subja) seeds to a big bowl.

Pour in the rose milk.

Add some ice cubes if preferred. I chose to use rounded ones for aesthetics but any shape will work.

Gently stir to combine.

Serve immediately while cold and refreshing.

If you have leftover Strawberry Rose Milk, transfer it to an airtight jug or container and store it in the refrigerator. Because this drink contains fresh fruit, milk, sago, and soaked basil seeds, it is best enjoyed fresh.

You can store it in the fridge for up to 24 hours. Before serving, give it a gentle stir as the ingredients may settle at the bottom. If it becomes too thick after chilling, simply add a little cold milk and stir to loosen the consistency. For the best texture, it is recommended to add ice just before serving rather than storing it with the drink.