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Sharbat Badam (Almond Sharbat)

Sharbat Badam (Almond Sharbat recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 304.5
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 2 ounce Almonds; shelled
  • 2 ounce Melon, cucumber, or pumpkin
  • 8 whole Green cardamoms
  • 1/4 tsp Almond essence
  • 1.5 lb Sugar
  • 2 qt Water
  • 1 tbsp Ruh kewra or 4 drops of kewra essence
Directions
  1. 1
    Soak the almonds and melon seeds in cold water overnight to soften them.
  2. 2
    Drain the soaked nuts and seeds, then peel the skins off the almonds.
  3. 3
    Grind the peeled almonds and seeds into a smooth paste using a mortar and pestle or blender, adding small amounts of water as needed.
  4. 4
    Strain the paste through a muslin cloth or fine sieve to extract the juice, reserving the liquid.
  5. 5
    Repeat the grinding and straining process twice more with the leftover pulp, adding fresh water each time to extract all the flavor.
  6. 6
    Combine all the strained juices in a large heavy-bottomed pot.
  7. 7
    Add the sugar to the juice mixture and stir well.
  8. 8
    Cook the mixture over low heat, stirring occasionally, until it thickens to a one-thread consistency.
  9. 9
    Meanwhile, grind the green cardamoms with a little water to make a fine extract.
  10. 10
    Stir the cardamom extract into the boiling syrup.
  11. 11
    Simmer the syrup for a few minutes, skimming off any scum that forms on the surface.
  12. 12
    Remove the syrup from heat and let it cool slightly.
  13. 13
    Strain the syrup again through muslin to ensure it is clear.
  14. 14
    Once cooled, add the almond essence and kewra essence, stirring gently to combine.
  15. 15
    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.

Keywords: almond, badam, cardamom, concentrate, indian, melon seeds, rose water, sharbat, syrup, traditional, vegan, beverage, summer drink, natural sweetener
Read it online: https://www.chefs-mate.com/recipe/sharbat-badam-almond-sharbat/