Kesar Chandan Sherbat Recipe (Mughlai Recipes)
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Tarla Dalal
• Updated : Dec 06, 2024
Table of Content
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!
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
3 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
13 Mins
Makes
6 null
Ingredients
Main Recipe
- 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
Method
Main Procedure
- Rub the sandalwood piece with a little water on a rough surface till you get 1½ teaspoon of paste. Keep aside.
- Heat the saffron in a small bowl with a little warm water and rub until it dissolves.
- Transfer the saffron mixture to a larger bowl, add the sandalwood paste, lemon juice, sugar, cardamom powder and salt and mix well.
- Pour into 6 individual glasses and serve topped with crushed ice-cubes.
Kesar Chandan Sherbat recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 75 Calories |
| Protein | 0.2 g |
| Carbohydrates | 18.1 g |
| Fiber | 0.3 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Click here to view Calories for Kesar Chandan Sherbat
The Nutrient info is complete
Maaida Kausar
Sept. 22, 2018, 9:04 a.m.
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