Candied Rose Petals

That which God said to the rose, and caused it to laugh in full-blown beauty, He said to my heart, and made it a hundred times more beautiful. Rumi

Candied Rose Petals

Fresh roses are usually a rare sight at home as we tend to learn more towards tulips, lilies and daffodils. While baking and making Indian desserts however, I love using rose water and rose essence as a subtle sweet note. Recently, my husband brought home these beautiful pink tipped roses {to which Little MIrchi’s reaction was “Ooohh wowww” – toddlers are the cutest!} I instantly fell in love with the color and knew I wanted to make candied rose petals our of them. You can add these as edible decoration to cakes, puddings, tarts, pies, ice cream etc. With Valentine’s Day around the corner, you can make any dessert look a touch more romantic by adding a few candied rose petals. I’ve included two recipes below, a traditional method using egg whites and a vegetarian/vegan method with using simple syrup.

Candied Rose Petals

Candied Rose Petals

Candied Rose Petals

{Traditional Method}

Ingredients

3-4 organic roses (You can find pesticide free roses at most farmers markets, natural food stores and some florists)
1 egg white; lightly beaten
1/2 cup fine sugar
*Will need a pastry or small paint brush

Method

Line a flat dish with parchment paper. Brush both sides of each rose petal with the beaten egg white and sprinkle sugar on both sides. Let dry on parchment paper. Once completely dry store in airtight container. Candied roses are best when used within 7-10 days.

Vegetarian | Vegan Candied Rose Petals

{Vegetarian/Vegan Method}

Ingredients

3-4 organic roses
1/2 cup water
1 cup fine sugar
*Will need a pastry or small paint brush

Method

Make a simple syrup by bringing water to a boil adding half cup sugar (reserve other half for dusting). Reduce heat and mix. Once sugar has dissolved, remove from heat and let cool completely (cooling the syrup very important as if hot liquid is applied to the roses they will wilt). Line a flat dish with parchment paper. Brush both sides of each rose petal with the simple syrup and sprinkle sugar on both sides. Let dry on parchment paper. Once completely dry store in airtight container. Candied roses are best when used within 7-10 days.

7 thoughts on “Candied Rose Petals

  1. Hi! If you use these to garnish the Persian love cake, do you chop up the petals into little pieces?
    I’m planning on making that for Diwali dessert 🙂

    Thanks!
    Mira

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