Prepare necessary raw materials.

Bring a pot of boiling water to a boil, turn off heat as soon as water boils, add peanuts and walnut kernels, and leave for ten minutes.

Remove the skins from peanuts and walnuts (the skins come off easily after soaking in hot water).

Pour some oil into pan, shake pan so that oil adheres evenly to bottom of pan, and fry peanuts and walnuts until cooked through.

Remove calyx and flower core from rose and take only petals for later use.

Pour pre-soaked glutinous rice, peanuts, walnut kernels, and rose petals into a mixing bowl (don't use too many dried roses as long as there is a faint rose scent present, too much will overwhelm other flavors). .

Pour more than half of milk into a blender bowl, connect to a power source and blend into a puree.

Strain mixed pulp through a strainer, taste will be better.

You can strain while stirring with a spoon, it will be easier to strain, filter out remaining turbidity, add a little milk and start stirring again until there is very little turbidity at end.

Pour filtered pulp into a saucepan and add the appropriate amount of sugar according to personal preference.

Keep pot on low heat and stir while cooking to avoid sticking to pot. After boiling, stir for a while, and everything will be in order.

Cooked peanut rose water can be stored in refrigerator and drunk in winter.