Can I use agar instead of gelatin?

Yes, but agar behaves differently. You must boil agar to activate it, and the final texture feels firmer and less creamy.

Why didn’t my rose milk gelatin set?

You may have overheated the milk or used too little gelatin. Always bloom properly and measure carefully.

Yes. Use sugar-free rose syrup or adjust sweetness with a low-calorie sweetener.

Absolutely. Chill the first layer for 30 minutes before adding the second layer slowly to prevent mixing.

This rose milk gelatin recipe makes a creamy, floral, refreshing dessert with milk, rose syrup, and unflavored gelatin.

Scale

2 cups whole milk

3–4 tablespoons rose syrup

2 1/2 teaspoons unflavored gelatin (1 packet)

3 tablespoons cold water (for blooming)

1–2 tablespoons sugar (optional)

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1. Pour cold water into a small bowl. Sprinkle gelatin evenly over the water. Let it bloom for 5–7 minutes.

2. Warm the milk in a saucepan over low heat until steaming. Do not boil.

3. Add the bloomed gelatin to the warm milk. Whisk until the gelatin dissolves fully.

4. Stir in rose syrup. Taste, then add optional sugar if you want it sweeter.

5. Strain the mixture to remove bubbles. Pour into molds or a glass dish.

6. Refrigerate 4 hours (or overnight) until set.

7. Unmold or slice and serve chilled.

Do not boil the milk.

Chill overnight for cleaner slices.

Store covered in the fridge up to 3 days.

Do not freeze.