Rooh Afza syrup is generally served mixed with cold milk and ice. The closest Western equivalent is strawberry milk. Rooh Afza is often prepared as part of Iftar (the evening meal for breaking the fast or roza), during Ramadan (the holy month of fasting for Muslims). The concentrate can also be mixed with water, which is a common preparation in the hot Indian summer. When mixed with water, the final drink is a type of Sharbat. Rooh Afza syrup is often mixed with Kulfi ice cream and vermicelli noodles to make the Indian version of the popular Iranian dessert Falooda.