Badam Sharbat Recipe

Badam Sharbat Recipe

Badam Sharbat Recipe

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 10 hours 25 minutes
Cuisine Pakistani
Servings 2
Calories 188 kcal


  • 25 g Badam (Almonds)
  • 0.17 liters Water
  • Pinch Saffron Strands
  • Pinch Cardamom Powder
  • 60 g Sugar
  • Milk As Required


  • Rinse almonds with water and soak them in 3 cups of cold water for 8-10 hours.
  • Drain the water and rinse the almonds once again and remove their skin.
  • Add the peeled almonds to a blender along with 1 and ½ cups of water and saffron strands and blend to make a smooth paste.
  • Add 6 cups of water and almond paste to a large pot and heat over medium heat, stirring frequently to prevent scorching at the bottom of the pan.
  • Once the mixture comes to a boil, reduce the heat to low and cook for 12-15 minutes, stirring frequently.
  • Add sugar and cook for another 5 minutes.
  • Add cardamom powder and mix well.
  • Remove the pan from the heat. The badam sharbat concentrate is ready.
  • Let it cool completely and then store in an airtight container and refrigerate for up to 7 days or freeze for up to 6 months.

To Make The Sharbat:

  • Add ½ cup of concentrate to a tall glass. Top the glass with chilled milk, add a few ice cubes and stir well. Serve chilled.
  • In winter, you can add the concentrate to hot milk and sip it hot.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating