इस त्यौहार ऐसा लजवाब पौष्टिक शरबत बनाएं इसे पीते ही स्वाद भूल न पाएं

Ingredients

• 1 liter Whole Milk (regular store‑bought milk, can be raw or boiled)
• 1 cup Water (room temperature)
• 2 tablespoons Custard Powder (cornstarch‑based custard powder for thickening)
• 4.5 tablespoons Granulated Sugar (adjust to taste; about 60 g)
• 12 pieces Almonds (soaked overnight or at least 3 hours, skins removed)
• 1/4 cup Watermelon Seeds (Magaj) (soaked 3 hours, rinsed)
• 2 tablespoons Poppy Seeds (Khus) (soaked 3 hours, rinsed)
• 2.5 tablespoons Pistachios (soaked 3 hours, coarsely chopped for garnish)
• 4 pods Green Cardamom Pods (lightly crushed)
• 3 tablespoons Water (for grinding) (helps form a smooth paste)
• 4 tablespoons Khus (Poppy Seed) Syrup (store‑bought green khus syrup, plant‑based)
• 2 tablespoons Sabja (Basil) Seeds (optional, soaked 15 min before serving)
• as needed Ice Cubes (for serving)

Instructions

1. Boil Milk and Water

   Combine 1 liter milk and 1 cup water in a heavy‑bottomed pot. Place on medium‑high flame, stir continuously to prevent skin formation, and bring to a rolling boil.

   Time: PT5M

   Temperature: Medium-High

2. Add Custard Powder Slurry

   In a small bowl, dissolve 2 Tbsp custard powder in a few tablespoons of cold milk. Reduce flame to low and gradually whisk the slurry into the boiling milk, stirring continuously to avoid lumps.

   Time: PT3M

   Temperature: Low

3. Sweeten the Milk

   Add 4½ Tbsp granulated sugar (adjust to taste) and stir until fully dissolved. Let the mixture simmer gently for another 2‑3 minutes.

   Time: PT3M

   Temperature: Low

4. Cool and Chill

   Remove the pot from the stove. Allow the milk to come to room temperature, then transfer to a container and refrigerate for at least 2 hours until well chilled.

   Time: PT2H

5. Prepare Nut‑Poppy Paste

   Drain the soaked almonds, watermelon seeds, poppy seeds and pistachios. Place them in a grinder with 3 Tbsp water, crushed cardamom pods, and grind to a smooth, fine paste.

   Time: PT5M

6. Incorporate Paste into Milk

   Take the chilled milk out of the fridge. Whisk in 5‑6 Tbsp of the nut‑poppy paste until evenly distributed.

   Time: PT2M

7. Add Khus (Poppy Seed) Syrup

   Stir in 4 Tbsp khus syrup for a refreshing green hue and extra flavor.

   Time: PT1M

8. Garnish and Optional Sabja Seeds

   Finely chop a few almonds and pistachios and sprinkle on top. If using, add 2 Tbsp soaked sabja seeds for crunch.

   Time: PT2M

9. Serve Chilled

   Pour the Royal Milk Sharbat into glasses over ice cubes and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

360

Protein

12 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Whole Milk: Soy Milk, Almond Milk
• Instead of Custard Powder: Cornflour, Arrowroot Powder
• Instead of Granulated Sugar: Jaggery, Honey (reduce other liquid)
• Instead of Almonds: Cashews, Walnuts
• Instead of Watermelon Seeds (Magaj): Pumpkin Seeds
• Instead of Poppy Seeds (Khus): Sesame Seeds
• Instead of Pistachios: Almonds
• Instead of Green Cardamom Pods: Cardamom Powder (1/4 tsp)
• Instead of Khus (Poppy Seed) Syrup: Rose Syrup (different flavor)
• Instead of Sabja (Basil) Seeds: Chia Seeds

Equipment Needed

• Heavy‑Bottomed Pot
• Wooden Spoon
• Mixing Bowl
• Small Bowl
• Grinder or Blender Jar
• Measuring Spoons
• Serving Glasses
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Gradual addition of custard powder slurry to avoid lumps.
• Ensuring the nut‑poppy paste is smooth before mixing.
• Not over‑thickening the milk; maintain sherbet consistency.
• Cooling the milk completely before adding the paste.

Chef Tips from the Video

• Use full‑fat whole milk for the richest, creamier texture.
• A pinch of sea salt enhances the sweetness and balances flavors.
• Chill the serving glasses in the freezer for 10 minutes before pouring the sherbet.

Troubleshooting

Storage

Refrigerator: Store in an airtight glass jar for up to 5 days.

Freezer: Freeze in a sealed container for 20‑25 days; thaw in fridge before serving.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Soak almonds, watermelon seeds, poppy seeds and pistachios overnight; the paste can be prepared a day ahead and kept refrigerated.
• Khus syrup can be bought in bulk and stored in the pantry for months.
• The finished sherbet can be portioned into freezer‑safe containers for up to 25 days.

Frequently Asked Questions