Just in time for Ramadan, perfect quick and easy homemade lal Sharbat recipe. Its hard to believe that you made it yourself. #HappyCookingToYou #FoodFusion
Ingredients:
-Sugar 4 Cups
-Water 3 & ½ Cups
-Namak (Salt) ¼ tsp
-Tatri (Citric acid) ½ tsp
-Kewra essence ½ tsp
-Rooh afza essence 1 tsp
-Rose water 1 tbs
-Red food color 1-2 tsp or as required
-Ice cubes
-Tukhme balanga (Basil seeds) soaked for 10 minutes
-Chilled water 1 Cup
-Lal sharbat 4-5 tbs or to taste
-Lemon juice
-Lemon slices
-Ice cubes
-Doodh (Milk) 1 Cup
-Lal sharbat 3-4 tbs or to taste
-Dry nuts sliced
-Kulfi
-Lal sharbat
Directions:
-In a wok,add sugar & water,turn on the flame & let sugar melt on medium flame.
-Remove the scum,add salt,citric acid,mix well & continue cooking on medium flame until syrup is thick (6-8 minutes) & keep stirring in between.
-Lower the flame,add kewra essence,rooh afza essence,rose water,red food color,mix well & cook for 4-5 minutes.
-Let it cool completely.
-Can be stored for up to 2 months (yields 1 litre approx.).
-In a serving glass,add ice cubes,basil seeds,water,lal sharbat and stir.
-Add lemon juice,lemon slices & serve!
-In a serving glass,add ice cubes,milk,lal sharbat & stir.
-Add dry nuts & serve!
-Drizzle lal sharbat on kulfi & serve!
