Badam Sharbat Recipe
Ingredients
- 25 g Badam (Almonds)
- 0.17 liters Water
- Pinch Saffron Strands
- Pinch Cardamom Powder
- 60 g Sugar
- Milk As Required
Instructions
- 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.