Kesar Elaichi Sharbat
Kesar Elaichi Sharbat- A very delicious and refreshinf cooler made with saffron,cardamom and rose water
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Beverages /drinks, cooler,Summer Special
Cuisine: North Indian Cuisine
Keyword: elaichi, kesar, kesar elaichi sharbat, kesar sharbat, Sharbat
Author: Anjana Chaturvedi
- 850 gm Sugar/ Chini
- 500 ml Water/ Paani
- 30 Green cardamom/ Hari Elaichi
- 1/2 tsp Saffron/ Kesar
- 1/8 tsp Citric acid/ neembu phool/tatri
- 1/2 cup Rose water/ Gulab Jal
- 2.5 tbsp Kewra Water/ Pandan leaf Extract
- 4 Silver Leaf/ Chandi ka vark
Peel cardamom pod and take out the seeds and crush them and keep aside
Soak saffron in 3 tbsp of warm water and keep aside and then crush it after 15 minutes.
In a heavy bottom pan add sugar, crushed cardamom and water and cook till it become like a sticky syrup of one thread consistency.
Add citric acid to clear the scum coming over the sugar syrup.
Now add saffron in the sugar syrup and mix well and switch off the flame.
Cover the pan with a lid and let it cool down completely.
Now crush the silver leaf with 2 tsps of sugar in a small mortar and pestle and then add in the sugar syrup and stir to mix.
Now add rose water and kewra water in the sharbat and mix well.
Now fill the sharbat in a clean sterilized glass bottle and use when required.
How to use- Pour 1.5 tbsp of syrup in a glass ,add ice and chilled water ,stir to mix well and serve immediately.