What is Rooh Afza
Rooh Afza is a concentrated rose colored syrup made with herbs, fruits, vegetables, flowers and roots. It was developed by Hakeem Hafiz Abdul Majeed in 1906 in Ghaziabad, British India and was later launched from Old Delhi, India. Today, the companies formed by him and his sons manufacture the Rooh Afza. These companies are the Hamdard Laboratories (Waqf) in India, Pakistan and Bangladesh.
About Rooh Afza
In Persian language, ‘rooh’ means ‘soul’ and ‘afza’ means that ‘which nourishes the soul’ or ‘uplifts/enhances your spirit.’ So, the term Rooh Afza literally translates to the one that nourishes the soul and enhances the spirit, and it really does justice to its name. The formulation of Rooh Afza is considered to be based on the ingredients from traditional Yunani or Unani medicine. It is thick, very sweet and was developed to reduce body heat. Hence, best enjoyed when dissolved in water or milk. This Rooh Afza Sharbat is just that. Rooh Afza as a product has not been actively endorsed by many celebrities or eminent personalities. Yet, it has been able to withstand the tough competition from other brands and survive in the market over the years. This is because it is really awesome and does not need any marketing gimmick to prove its mettle.
Rooh Afza Sharbat and More
The Rooh Afza Sharbat is not just a drink, but an entire emotion for us Indians. I have grown up drinking this beverage during summers and I can tell you that no other drink refreshes the soul like this one does. It is a regular in most Indian homes. In addition to this Ruabja sharbat recipe, other ways to enjoy this soul soothing squash is to use it in Kulfi, Falooda, Phirni or any other mocktail, Milkshake, Lassi, ice cream, kheer, puddings, custards and more. Apart from being super refreshing and cooling for the body, the sweet herbal flavor of Rooh Afza adds a richness to any drink or dessert it is used in. You can also relish it by simply mixing it in cold water and adding sugar if needed. Sabja Seeds or sweet basil seeds also have a cooling effect on the body and are great for digestion too. To use it, you have to soak the seeds for half an hour and then add it in your drinks. I usually soak sabja seeds for adding in the Nimbu Pani or Shikanji (Indian lemonade) as well. So, I end up using it in the Rooh Afza recipe too. Makes for an easy, quick and soothing summer drink. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Cold Coffee Recipe (Creamy & Cafe Style) Lassi Recipe (3 Flavorful Variations) Mango Lassi Recipe (Creamy & Thick) Banana Smoothie This Rooh Afza Sharbat post from the archives first published in May 2013 has been updated and republished on April 2022.
