Kesar-Badam Sharbat (Preparation Time: 1 hour)


  • 75-80 almonds 
  • 650 gms sugar
  • 15-20 cardamom seeds, powdered
  • A pinch of saffron
  • 4 tsp rosewater
  • 1/2 a lemon’s juice
  • Soak the saffron in rosewater for about half an hour

  • Soak the almonds in hot water for about two hours,  and then peel

  • In a saucepan, gently heat sugar mixed with about 350 ml water, till it dissolves into a syrup (this should take about 15-20 minutes); once ready, add the lemon juice – this will allow for the separation of impurities from the sugar syrup

  • Pass the syrup through a sieve and take the sugar syrup back on the flame

  • Add 1/2 cup water to the almonds and grind them into a fine paste

  • Add the almond paste to the sugar syrup and boil for another 8-10 minutes (remember to take a large vessel, because once you add the almond paste, it will turn into a white frothy mix), keep stirring occasionally

  • Take off the flame, let it cool, add saffron and cardamom powder and mix well

  • This syrup can be refrigerated and used for about a month

  • Dilute this syrup with milk or water and enjoy a rejuvenating drink!

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