This traditional Indian Sharbat Badam is a luxurious, fragrant syrup made from soaked almonds and melon seeds, infused with green cardamom and rose water. The result is a smooth, nutty beverage base that offers a creamy texture and complex floral notes. Traditionally valued for its refreshing qualities, this concentrate is perfect for hot summer days or as a special treat. Simply dilute with cold water or milk before serving. It captures the essence of classic Indian home cooking, offering a delightful balance of sweetness and aromatic spice.
Sharbat Badam (Almond Sharbat
Description
This traditional Indian Sharbat Badam is a luxurious, fragrant syrup made from soaked almonds and melon seeds, infused with green cardamom and rose water. The result is a smooth, nutty beverage base that offers a creamy texture and complex floral notes. Traditionally valued for its refreshing qualities, this concentrate is perfect for hot summer days or as a special treat. Simply dilute with cold water or milk before serving. It captures the essence of classic Indian home cooking, offering a delightful balance of sweetness and aromatic spice.Ingredients
Directions
-
Soak the almonds and melon seeds in cold water overnight to soften them.
-
Drain the soaked nuts and seeds, then peel the skins off the almonds.
-
Grind the peeled almonds and seeds into a smooth paste using a mortar and pestle or blender, adding small amounts of water as needed.
-
Strain the paste through a muslin cloth or fine sieve to extract the juice, reserving the liquid.
-
Repeat the grinding and straining process twice more with the leftover pulp, adding fresh water each time to extract all the flavor.
-
Combine all the strained juices in a large heavy-bottomed pot.
-
Add the sugar to the juice mixture and stir well.
-
Cook the mixture over low heat, stirring occasionally, until it thickens to a one-thread consistency.
-
Meanwhile, grind the green cardamoms with a little water to make a fine extract.
-
Stir the cardamom extract into the boiling syrup.
-
Simmer the syrup for a few minutes, skimming off any scum that forms on the surface.
-
Remove the syrup from heat and let it cool slightly.
-
Strain the syrup again through muslin to ensure it is clear.
-
Once cooled, add the almond essence and kewra essence, stirring gently to combine.
-
Pour the finished sharbat into sterilized bottles and seal tightly.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 304.5kcal
- % Daily Value *
- Total Fat 25.1g39%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 14.8g5%
- Dietary Fiber 6.5g26%
- Sugars 5.3g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the syrup in the refrigerator for up to several weeks. Because this recipe uses a large amount of sugar, it acts as a natural preservative. However, refrigeration is recommended for best quality and safety.
Serving: This is a concentrate. Dilute with cold water, sparkling water, or milk according to taste before serving over ice.
Substitutions: If melon seeds are unavailable, you can double the quantity of almonds for a richer almond flavor. You may also omit the potassium metabisulphite (a chemical preservative mentioned in traditional texts) by relying on refrigeration.
Tip: Use a clean mortar and pestle or a blender that does not retain strong spice odors to preserve the delicate flavor of the almonds and kewra.
