Imli Aloo Bukharay Ka Sharbat Recipe
Ingredients:
300g Prune
250g Tamarind
6 cups Sugar
4 cup Water
1 tsp Black salt
Directions:
Firstly, soak Prune and Tamarind in two separate bowls.
Then strain them and extract the seeds from them and grind the pulp.
In a pan add water and sugar and cook for 5 minutes.
Add grinded pulp in it, mix well and cook for 10 minutes on low flame.
Add black salt in it. Imli Aloo Bukhara sharbat is ready.
Let it cool and then store in bottles.
In a glass add two tablespoons of sharbat, water and ice cube.
Mix it well and your drink is ready.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Elaichi Ka Sharbat
Ingredients:
30g Green cardamom
1-liter Water
1kg Sugar
5g Citric acid
1/2 tsp Green food color
Cardamom essence as required
1g Sodium benzoate
Directions:
First grind cardamom seeds and boil them in water for 5 minutes.
Now, strain it with Muslin cloth.
Add sugar and citric acid and cook it well.
Add food color, cardamom essence, sodium benzoate and mix it.
Store lukewarm into bottle.
Instructions:
Use grind cardamom seeds and waste the skin.
Don’t cook the mixture for so long.
Cook the mixture while covered.
Keep the bottles in a cool place.
Preparation time: 5 minutes
Cooking time: 15 minutes
Shelf life: 2 to 3 months
Sandal Ka Sharbat Recipe
Ingredients:
30g Sandalwood
1 & 1/2 liter Water
2kg Sugar
8g Citric acid
1 tbsp Sandalwood essence
1 tbsp Rosewater
Directions:
Break sandalwood into small pieces and soak them in water for 6 hours.
After 6 hours cover it and cook for 10 minutes on low flame.
Strain the water through a fine strainer.
Add sugar and citric acid in strained water.
Cook it on low flame until sugar get dissolved.
When its ready add sandalwood essence and rose water in it and mix well.
Pour lukewarm into bottles.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Jamun Sharbat Recipe
Ingredients:
1. Jamun (Black Plums) 1Kg
2. Water 2 Cups
3. Sugar ½ Cup
4. Cumin Powder 1 Tsp
5. Red Chilli Powder 1/2 Tsp
6. Salt 1 Tsp
7. Black Salt 1 tsp
8. Black Pepper 1 Tsp
9. Lemon Juice 2 Tbsp
10. Mint Leaves for Garnish
11. Lemon Slices for Garnish
Method:
• In a pan, add jamuns and water and cook for 10-12 minutes on high flame.
• Let it cool and remove the seeds
• Blend the pulp well
• In a pan, add jamun pulp, salt, sugar, cumin powder, black salt, chilli powder and cook for another 10-15 minutes on high flame.
• Let it cool completely and pour it in a bottle and keep it in a refrigerator for 2-3 months.
• In a jug add ice cubes, jamun concentrate, lemon juice, black pepper and chilled waters.
• Pour it in a glass and garnish it with lemon slice and mint leaves.
Cooking Time: 30 Minutes
Serve: 6-8 persons
Badam Ka Sharbat Ingredients for Sharbat E Badam
200 gm Almond
600 gm Sugar
3 cup Water
6 pieces Cardamom Seeds
Directions for Sharbat E Badam
1- Soak the almonds for 2 hours in hot water and peel the skin.
2- In a grinder, add almonds, cardamom seeds, water (1 cup) and grind it well then strain it by using Muslin cloth piece.
3- For making sugar syrup, add water (2 cups), sugar in a cooking pot and cook until it becomes thick.
4- Next, add the grinded mixture and cook it for 8-10 minutes until it becomes thick.
5- Now let it cool and save it in the bottle.
6- Add 4-6 tbsp of Sharbat-e-Badam in a jug.
Your Sharbat-e-Badam now ready to serve. Serve after chilled.
Timings for sharbat E badam : 30 minutes
Serve: 3-5 persons
Note: Use it within 2-3 months.