Rose Milk Sharbat
Servings - 2
INGREDIENTS

Chia seeds - 1 tablespoon
Water - 80 milliliters
Ice
Rose syrup - 60 milliliters
Chilled milk - 700 milliliters
Rose petals - for garnishing
PREPARATION
1. In a bowl, add 1 tablespoon chia seeds, 80 milliliters chia seeds and soak for 15 minutes.
2. In a jug, add some ice, 60 milliliters rose syrup, 700 milliliters milk and stir well.
3. Pour the sharbat into a glass.
4. Add some soaked chia seeds and mix it well.
5. Garnish with rose petals.
6. Serve.
Badam Sharbat
Servings - 2
INGREDIENTS

Almonds - 125 grams
Water - 1350 milliliters, divided
Sugar - 300 grams
Green cardamom essence - 1 teaspoon
Kewra essence - 1 teaspoon
Ice
Chilled milk - 700 milliliters
Almonds - for garnishing
PREPARATION
1. In a bowl, add 125 grams almonds, 500 milliliters water and soak for 6 - 8 hours.
2. Remove the skin of the almonds and transfer this into a blender, add 400 milliliters water and blend it into a smooth paste.
3. Transfer this paste into a muslin cloth and squeeze it well.
4. Now, add 450 milliliters water in the bowl and mix it well.
5. Transfer this mixture into a skillet, add 300 grams sugar and stir continuously until the sugar is fully dissolved.
6. Bring it to a boil.
7. Add 1 teaspoon green cardamom essence, 1 teaspoon kewra essence and mix it well.
8. Again transfer this paste into a muslin cloth and squeeze it well.
9. Cool the syrup.
10. In a jug, add some ice, 1 tablespoon prepared almonds syrup, 700 milliliters chilled milk and stir well.
11. Pour the sharbat into a glass.
12. Garnish with almonds.
13. Serve.
Badam Aur Khus Khus Milk Sharbat
Servings - 2
INGREDIENTS
Almonds - 130 grams
Water - 500 milliliters
Poppy seeds - 70 grams
Water - 490 milliliters, divided
Milk - 35 milliliters
Saffron - 1/4 teaspoon
Milk - 700 milliliters
Sugar - 120 grams
Cardamom powder - 1/4 teaspoon
PREPARATION
1. In a bowl, add 130 grams almonds, 500 milliliters water and soak for overnight.
2. In a another bowl, add 70 grams poppy seeds, 400 milliliters water and soak for overnight.
3. Remove the skin of the almonds and transfer this into a blender, add 45 milliliters water and blend it into a smooth paste.
4. Transfer the soaked poppy seeds in a blender, add 45 milliliters water and blend it into a smooth paste.
5. Keep aside.
6. In a bowl, add 35 milliliters milk, 1/4 teaspoon saffron and soak for 20 - 25 minutes.
7. Take a skillet, add 700 milliliters milk, blended almond paste, blended poppy seeds paste and mix it well.
8. Add 120 grams sugar and stir continuously until the sugar is fully dissolved.
9. Bring it to a boil.
10. Add 1/4 teaspoon cardamom powder and mix it well.
11. Remove it from heat.
12. Pour the sharbat into a glass.
13. Add some saffron milk and garnish with almonds.
14. Serve.
Chandan Sharbat
Servings - 2
INGREDIENTS

Water - 1.5 litres
Sugar - 500 grams
Lemon juice - 30 milliliters
Saffron - 1/4 teaspoon
Sandalwood - 10 grams
Ice
Cold water
PREPARATION
1. Take a skillet, add 1.5 litres water, 500 grams sugar and stir continuously until the sugar is fully dissolved.
2. Bring it to a boil.
3. Add 30 milliliters lemon juice and stir well.
4. Add 1/4 teaspoon saffron and mix it well.
5. Bring it to a boil again.
6. Now, add 10 grams sandalwood and mix it well.
7. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
8. Remove it from heat and rest the syrup for overnight.
9. Strain the syrup and keep aside.
10. In a jug, add some ice, prepared sandalwood syrup, cold water and stir well.
11. Serve.
