Badam Sharbat

Badam Sharbat or Almond Sharbat is a refreshingly delicious and healthy summer drink made using raw almonds, sugar, cardamom, and water.

Recipe Source Link:https://www.mygingergarlickitchen.com/badam-sharbat/

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RECIPE INGREDIENTS

» For Badam Sharbat

• 200 grams of blanched or raw almonds
• 3 cups sugar (adjust according to taste)
• 1/2 teaspoon cardamom powder
• Pinch of saffron strands
• 1/2 teaspoon almond essence
• 3.5 cups water

» For serving

• Milk or water
• Ice cubes

RECIPE INSTRUCTIONS

» For making Badam Sharbat

1. Rinse almonds and soak them in 1.5 cups of water for 6 hours or overnight. If using raw almonds, then peel off the skin, but don?t discard the water. The skin should easily come off after soaking.
2. In a high-speed blender, add the peeled almonds along with the water you soaked it in. Blend until you get a smooth and creamy almond paste.
3. In a saucepan, combine the sugar, water, and heat over medium heat until the sugar dissolves completely. Keep stirring continuously. Add saffron strands and boil for about 5 minutes on medium heat.
4. Next, add the almond paste to the sugar syrup and stir well. Cook for about 10-12 minutes, while stirring occasionally. After that, turn off the heat. Add the almond essence and mix well. Also, add cardamom powder to the mixture, and stir well. Remove the concentrate from the heat and let the syrup cool down to room temperature. Badam syrup or concentrate is ready.
5. You can also strain the mixture through a fine-mesh sieve to remove any almond bits. Once the concentrate has cooled, transfer the badam syrup to a sterilized glass bottle, and store it in the refrigerator for up to 2 months. To make sharbat, add ice cubes to a tall glass. Pour 2-3 tablespoons of badam syrup. Top with chilled milk or chilled water. Stir and serve Badam Sharbat chilled.

RECIPE NOTES

1. It is important to soak the raw or blanched almonds in water for at least 4-6 hours or overnight. This soaking step will help soften the almonds and make them easier to blend.
2. If you are using raw almonds, then remember to remove the skin from almonds.
3. For making this badam syrup, you can adjust the sweetness depending on personal taste preferences. So, feel free to add more or less sugar.
4. When serving sharbat, it is recommended to start with a small amount of badam syrup. Mix well, taste, and then gradually increase it to achieve the desired flavor and sweetness.