Sharbat badam (almond sharbat)
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Sharbat badam (almond sharbat)
  Beverages    Indian    Almonds  
Last updated 6/12/2012 1:22:44 AM. Recipe ID 55490. Report a problem with this recipe.
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      Title: Sharbat badam (almond sharbat)
 Categories: Beverages, Indian
      Yield: 1 Bottle
      2 oz Almonds; shelled
      2 oz Melon, cucumber, or pumpkin
      8    Green cardamoms (illaichi)
    1/4 ts Almond essence
  1 1/2 lb Sugar; yes, 1 1/2 pounds!
  1 1/4 pt Water; divided use
      1 tb Ruh kewra or 4 drops of
           -kewra essence
      3 sm Potassium metabisulphite
           -granules (do not use in xs)
        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
  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.

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Recipe ID 55490 (Apr 03, 2005)

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