इसे पीते ही तरोताजा हो जाए शरीर को एनर्जी देने वाला ठंडा शरबत

Ingredients

• 1 liter Whole Milk (fresh, preferably full‑fat for richness)
• 1 cup Water (room temperature)
• 4 tablespoons Granulated Sugar (adjust to taste)
• 1 tablespoon Vanilla Custard Powder (e.g., Mysore or any plain vanilla custard mix)
• 12 pieces Almonds (raw, soaked for at least 1 hour)
• 12 pieces Cashews (raw, soaked for at least 1 hour)
• 6 pieces Dates (seedless, soft, soaked for at least 1 hour)
• 1 tablespoon Basil Seeds (Sabja) (soaked in water for 15 minutes)
• 1 medium Apple (peeled and grated)
• as needed Ice Cubes (optional, for extra chill)
• 1 tablespoon Pistachios (chopped, for garnish)
• 1 pinch Cardamom Powder (for aroma)
• a few Saffron Strands (optional, for color and fragrance)

Instructions

1. Soak Nuts and Dates

   Place almonds, cashews, and pitted dates in a bowl, cover with warm water and let soak for at least 1 hour (or overnight) to soften.

   Time: PT1H

2. Soak Basil Seeds

   Add the basil seeds to a small cup of water and let them swell for about 15 minutes until they become gelatinous.

   Time: PT15M

3. Heat Milk and Water

   In a large saucepan combine 1 liter milk with 1 cup water. Place over medium flame and bring to a gentle boil, stirring occasionally to keep the cream layer from sticking.

   Time: PT5M

   Temperature: medium heat

4. Add Sugar

   Stir in 4 tablespoons granulated sugar until fully dissolved.

   Time: PT1M

5. Prepare Custard Slurry

   In a small mixing bowl whisk 1 tablespoon vanilla custard powder with 2‑3 tablespoons cold milk to form a smooth, lump‑free slurry.

   Time: PT2M

6. Thicken Milk with Custard

   Reduce the flame to low. Slowly pour the custard slurry into the boiling milk while whisking continuously. Cook for 2‑3 minutes until the milk gains a glossy, slightly thickened consistency.

   Time: PT3M

   Temperature: low heat

7. Cool Slightly

   Remove the saucepan from heat and let the milk cool for about 5 minutes until it is warm but not hot.

   Time: PT5M

8. Grind Soaked Nuts and Dates

   Drain the soaked almonds, cashews, and dates. Transfer to a blender, add a splash of the warm milk, a pinch of cardamom powder and a few saffron strands, then blend to a fine, smooth paste.

   Time: PT5M

9. Combine Paste with Milk

   Stir the nut‑date paste into the warm milk until evenly incorporated.

   Time: PT2M

10. Add Basil Seeds

    Fold the soaked basil seeds into the mixture, distributing them evenly.

    Time: PT1M

11. Incorporate Apple and Ice

    Add the grated apple and a handful of ice cubes (optional) to the drink, stirring gently to combine.

    Time: PT2M

12. Garnish and Serve

    Pour the sharbat into serving glasses, garnish with chopped pistachios and slivered almonds. Serve chilled.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

9 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Milk: Soy milk, Almond milk
• Instead of Granulated Sugar: Honey, Jaggery
• Instead of Vanilla Custard Powder: Cornstarch, Arrowroot powder
• Instead of Almonds: Walnuts, Pistachios
• Instead of Cashews: Macadamia nuts, Pecans
• Instead of Dates: Raisins, Figs
• Instead of Basil Seeds (Sabja): Chia seeds
• Instead of Apple: Pear, Mango
• Instead of Pistachios: Almond slivers

Equipment Needed

• Large Saucepan
• Whisk or Wooden Spoon
• Mixing Bowl
• Blender or Grinder
• Grater
• Measuring Cups and Spoons
• Serving Glasses

Critical Steps — Do Not Skip

• Soaking nuts and dates for at least 1 hour
• Preparing a smooth custard slurry before adding to hot milk
• Adding custard slurry on low heat while whisking to avoid lumps
• Grinding soaked nuts and dates into a fine paste
• Ensuring the milk does not become too thick; it should stay drinkable

Chef Tips from the Video

• Use chilled milk for an extra refreshing feel, especially in hot weather.
• Grate the apple just before mixing to retain its crisp texture and aroma.
• A pinch of saffron not only adds color but also a subtle floral note that elevates the sharbat.

Troubleshooting

Storage

Refrigerator: Store in a sealed container for up to 2‑3 days. Add fresh grated apple just before serving.

Freezer: Not recommended due to texture changes in basil seeds and nuts.

Room temperature: Consume within 2 hours if kept at room temperature; otherwise refrigerate.

Make-Ahead Tips

• Soak almonds, cashews, and dates a day ahead and store in the fridge.
• Prepare the custard slurry in advance and keep refrigerated.
• The milk base can be made up to 2 days ahead; keep chilled and add apple and ice just before serving.

Frequently Asked Questions