Nasuha Blog

Hello friends!!! Hope you all are doing great. I am back in action after a mad week which had so much fun and learning and travel and making new friends and loads of gifts and what not :).
I will miss all the fun and madness for a few days but then it is all a part of life and hope this learning and sharing will continue for a long time.

Let me also tell you that my recipe for Ginger and Curry Leaves Martini won the first prize at the contest held by Urban Dazzle. I received a beautiful snack tray and gift vouchers as my prize :).

Coming to today's recipe, this Badam ka sharbat is a perfect drink to be made during summers or whenever the weather is hot and humid and you wish to drink something really refreshing. The concentrate keeps good in refrigerator for up to a week and all you have to do is to add some milk in it to make a healthy and energizing drink. Here is how to make this delicious Badam ka Sharbat.


All you need is

• Almonds \ Badam  - 250 g
• Water - 5 cups
• Saffron - a good pinch
• Cardamom powder - 1 tsp
• Sugar - 1 cup
• Milk to add to the sharbet.

Badam Ka Sharbat Recipe

1. Wash and soak almonds for 2-3 hours.
2. Remove the skin and grind in a grinder to make a smooth paste.
3. Add little water if required.
4. Add almond paste, 5 cups water and saffron in a pan and cook till the mixture comes to a boil.
5. Reduce the heat and boil till the mixture is reduced to half.
6. Add sugar and cook for another 5 minutes.
7. Add cardamom powder and mix well.
8. Store the sharbat in a sterilized bottle and  refrigerate for up to 6-7 days.
9. When ready to serve, add 1\4 cup sharbat in a glass and top the glass with cold milk and ice cubes.
10. Serve chilled.

Besan badam doodh is a healthy drink to have during winter seasons. It's a very easy to make recipe and very delicious too. Here is the recipe.


All you need is

Ghee - 1 tsp
Besan \ Chickpea flour - 3 tsp
Almonds - 15-20
Milk - 3 cups
Sugar - 3 tbsp ( You can adjust it according to your taste )
Cardamom powder - 1\2 tsp
 Dry fruits ( slivered ) and saffron strands for garnishing



Method of preparation

Soak the almonds in hot water for about an hour.
Peel and grind in a blender to make a smooth paste.
Add little milk if required.
Heat ghee in a heavy bottom pan.
Add besan and fry on low heat till slightly browned.
Add milk, sugar, badam paste and cardamom powder.
Cook for 10-5 minutes on medium heat.
Keep stirring in between.
Pour in glasses.
Garnish with dry fruits and saffron strands.
Serve hot.