Kesar Chandan Sherbat

Kesar Chandan Sherbat

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Saffron is one of the most expensive ingredients available today. And with enough good reason! Its rich flavour can transform any dish instantly. It was abundantly used by the Mughlai in a variety of dishes. Here saffron has been combined with the cooling and highly scented sandalwood a truly magnificent combination!

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Kesar Chandan Sherbat recipe - How to make Kesar Chandan Sherbat

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 glasses.
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A small piece of sandalwood (chandan)
2 pinches saffron (kesar) strands
4 tbsp lemon juice
6 tbsp sugar
1/4 tsp cardamom (elaichi) powder
1/4 tsp salt
Crushed ice-cubes for serving
    Main Procedure
  1. Rub the sandalwood piece with a little water on a rough surface till you get 1½ teaspoon of paste. Keep aside.
  2. Heat the saffron in a small bowl with a little warm water and rub until it dissolves.
  3. Transfer the saffron mixture to a larger bowl, add the sandalwood paste, lemon juice, sugar, cardamom powder and salt and mix well.
  4. Pour into 6 individual glasses and serve topped with crushed ice-cubes.


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Nutrient values per
Energy75 cal
Protein0.2 g
Carbohydrates18.1 g
Fiber0.3 g
Fat0.2 g
Cholesterol0 mg
Vitamin A0 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30 mg
Vitamin C7.8 mg
Folic Acid0 mcg
Calcium14 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0 mg
Potassium54 mg
Zinc0 mg

RECIPE SOURCE : Mughlai KhanaBuy this cookbook

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Kesar Chandan Sherbat
 on 06 Feb 20 09:25 PM