2 oz almonds; shelled
2 oz melon, cucumber, or pumpkin seeds
8 green cardamoms (illaichi)
1/4 teaspoon almond essence
1 1/2 lb sugar; yes, 1 1/2 pounds!
1 1/4 pint water; divided use
1 tablespoon ruh kewra or 4 drops of kewra essen; ce
3 small potassium metabisulphite granules (; do not use in xs)
Directions: How to Cook Sharbat Badam (Almond Sharbat)
NOTES: 2 ounces is about 57 grams.
You can leave out melon seeds and double the quantity of almonds.
Potassium metabisulphite is a chemical preservative. This recipe doesn't mention refrigeration as a means of storing this syrup; a western adaptation would be to leave out the chemical and store the syrup in the refrigerator.
While neither this recipe nor the cookbook mentions diluting this, I assume this is a syrup concentrate meant to be diluted before serving. The cookbook says the recipe yields "1 bottle."
"Almonds mixed with kernels of melon seeds is an age-old Indian drink. In addition to being a refreshing drink it is considered highly useful in improving intellectual capacity. The conventional method consists in grinding the ingredients and preparing the sharbat, which has to be made fresh every day just before it is to be served. The method described below however eliminates this tiresome procedure and enables one to prepare and store the sharbat."
Soak the almonds and seeds overnight in cold water sufficient to cover them. Peel the skins and grind (use a stone slab or a mortar and pestle that does not smell of spices) into a smooth paste whilst adding 4 ounces of water every now and then. Strain the paste through muslin. Reserve juice.
Grind the leftover paste with 3 ounces water, strain and repeat this process a second time. Add this juice to reserved juice.
Then grind the leftover pulp using 3/4 pint water. Strain; mix in sugar, stir and cook on slow fire til the syrup thickens to one-thread consistency.
Add 1/2 pint of the reserved juice and the extract of the cardamoms prepared by grinding them along with their skins and a little water. Simmer and remove the scum over the boiling syrup. Boil for a minute or two; remove from the fire. Strain through muslin and cool.
Add ruh kewra or essence, the almond essence and potassium metabisulphite dissolved in a small quantity of syrup. Pour into sterilised bottles and cork with cleaned and boiled tops and seal with paraffin wax.
Source: Mrs. Balbir Singh's Indian Cookery Posted to MM-Recipes Digest V3 #245
Recent comments and reviews for this recipe:
| poornima writes:|
an awesome recipe
Posted on 29 Apr 2008, 02:50 ET
| indu writes:|
It is very good recipe. Please also mention the quantity in different units like kg/gm or one cup/one tspoon, etc. so that a common lady can understand easily.
Posted on 01 Apr 2010, 09:44 ET
| gayathri writes:|
please mention the ingredients clearly *
Posted on 30 Jul 2013, 09:00 ET
| Tariq Mahmood Qureshi writes:|
This Sharbat is very thick & tasty.
Please always mention the quantity in ingredients in Kg, Grams, Litters, Ml etc. but not in Oz. Lbs. Cup, glass, Teaspoon, tablespoon, Pinch etc.
The Sodium Benzoate (1.00 to 1.5 gram for each bottle is better rather than potasium metabisulphite. It is a tragor of Asthma forever. When the sharbat is ready & fire is off or boiling & cooking is complete, 1.00 to 1.5 gram per bottle should be well-mixed in some hot sharbat & then mix in whole sharbat.
Posted on 09 May 2014, 13:09 ET
| raju writes:|
how to preserve badam sharbat?
Posted on 30 Jun 2019, 12:52 ET
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