In the Indian subcontinent, rooh afza is a staple during Ramadan. It’s recipe was based on cooling ingredients to fight the hot summer winds in the area. Personally, I’ve never been a big fan so I was trying to make it more palatable. Coming off the whipped coffee challenge, I thought to try a whipped version of this traditional drink. It was a big hit in our household. Hope you like it!

Chill your whisk and bowl if you can for about ten minutes. Add one cup of heavy whipping cream, 2.5 tablespoons of confectioners sugar and about 2 tablespoons of roohafza, per your taste, you can add or subtract. Place in stand mixer on medium for about ten minutes or until stiff peaks form. You may use a hand mixer as well. Add the mixture on top of milk of your choice and enjoy!

Let me know if you liked it below!