Badam Sharbat is a refreshing, healthy, and cooling drink that’s perfect for summer. Made with almonds, melon seeds, and flavored with cardamom and saffron, this sharbat is a nutritious and delicious treat. You can also add poppy seeds for a unique twist. The addition of kewra essence gives it an aromatic fragrance, but if preferred, rose essence can be substituted.
Cuisine: Indian
Course: Snack
Diet: High Protein Vegetarian
Ingredients:
- 50 grams Whole Almonds (Badam)
- 3 tablespoons Melon Seeds
- 100 grams Jaggery (powdered or sugar)
- 1 teaspoon Cardamom Powder (Elaichi)
- Few drops Kewra Essence (or Rose Essence)
- Few Saffron Strands
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Instructions:
- Soak the almonds in enough water overnight.
- Soak melon seeds in water for 2-3 hours.
- Peel the skin off the almonds and blend them with the soaked melon seeds in a mixer. Add 1/4 cup of water and blend until you achieve a smooth paste.
- Heat jaggery in 1 cup of water in a saucepan over medium heat. Stir until the jaggery completely dissolves.
- Add the almond-melon seed mixture and cardamom powder to the saucepan. Cook for about 15 minutes until the mixture reduces to half its original volume.
- Remove the mixture from heat and let it cool.
- For serving, take 1-2 tablespoons of the prepared Badam syrup and mix it with cold milk.
- Add a few drops of kewra essence (or rose essence) and saffron strands. Stir everything well.
- Serve chilled, optionally with ice cubes.
Serving Suggestion:
Pair Badam Sharbat with Whole Wheat Flour Chakli or Leftover Roti Cutlets for a delightful snack experience.
