Rose Pump & Pour – Bulgarian Rose Extract (100 ml)
Elevate everyday beverages and desserts with the elegance of real rose. Spice Drop’s Rose Pump & Pour is crafted using pure Bulgarian rose extract, delivering a clean, authentic floral profile without the heaviness or inconsistency of syrups or petals.
Designed for both home and professional use, it ensures consistent taste with every use, while eliminating the need for boiling, soaking, or straining. The convenient pump format allows precise, repeatable dosing—making it easy to standardize flavour across cups and batches.
Simply add 1–2 pumps per cup (adjust to taste) directly into hot or cold preparations. It blends instantly, saving time and effort while maintaining a premium taste experience.
Ideal for tea and coffee (rose chai, rose latte, iced beverages), milk-based drinks (rose milk, shakes), and a wide range of desserts such as kheer, phirni, custards, ice creams, and baked goods. It also enables easy creation of signature beverages and desserts without adding operational complexity.
With Rose Pump & Pour, you get the richness of real rose, the efficiency of a ready-to-use format, and the consistency required for everyday use or scale.
Customer Reviews
Recipe
Directions
CASHEW PIN WHEELS
Maida - 2 cups
Salt - ½ tsp.
Powdered sugar - 2 tbsp.
Vanaspati or solid ghee - ¼ cup
Ice cold water - to mix
Ingredients for filling:
Powdered sugar - ½ cup
Cardamom Spice Drop™ - 4 drops
Cashew nuts - 2 tbsp.
Ghee or Vanaspati - ½ cup
Sift maida with salt and sugar.Add ghee and mix lightly with fingertips.Add ice-cold water little by little.Knead till smooth and keep covered in the fridge for ½ hour.
Directions for filling:
Mince cashew nuts finely and mix with sugar and Spice Drop™.Divide the dough into 6 parts and roll out each part into a thin round.Smear one round with 1/6 of ghee and sprinkle 1/6 filling over it.Place a second round over it and repeat ghee & filling.Roll up all the 3 rounds together into a cylinder from wrap in a sheet of plastic.Repeat with the other 3 rounds with the remaining fillings & Vanaspati.
Place the roll in the chill tray of the fridge for ½ an hour to 1 hour.Pre-heat oven to 200°C. Cut the rolls into 1.5cm thick slices.Place them on greased baking trays with about 4 cms space in between slices.Press down each slice with the back of lightly greased “katri” to flatten it slightly.Bake for 10 minutes. Reduce oven temperature to 180°C.Take out the trays and turn the biscuits.Bake for 15 minutes more.Remove from the tray while still warm. Cool completely and store in airtight container.
