I couldn't help asking her for the recipe and fortunately she was making some more right then.
So here's how its done.
You'll need:
- 80 - 90 Almonds soaked overnight in water
- 15 cloves of small cardamom
- 6-8 whole black pepper
- 1 small cup dabur kewra water
- 1 cup milk
- 2 kgs sugar
- muslin cloth
For the syrup :
Strain out the water used to soak the almonds in a heavy bottomed pan.
You could also use a pressure cooker.
Add some more water if required.
The total quantity of water should be around 3/4Th of a bottle.
Add the sugar to this water and throw in 2 cloves of small cardamom and bring to boil, stirring occasionally.
The liquid had to boil till it just becomes syrupy and just starts to form threads.
Turn off the heat and allow to cool.
For the sherbat.
Peel the almonds.
grind the cardamom and the pepper into a fine powder.
Put the almonds, pepper powder and cardamom powder in a blender / grinder
Add the milk (both for colour and as a lubricant while grinding)
Blend / grind till the mixture is a fine paste.
Strain the mixture using a muslin cloth into a bowl.
Mix the strained almond paste into the cooled syrup.
Add the Kewra water for the cooling effect and a wonderful smell.
Note mix the syrup, sherbat and kewra water only after the the syrup has cooled.
Bottle the above and store in a refrigerator.
To serve:
Pour the mixture to fill 1/4 of the serving glass.
Pour cold water in 2/4 of the glass
Top up the remaining of the glass with ice cubes.
Mmmmmm.......
Cool, Refreshing and Yummm
