Perfect cooling drink for this summer! Make this saffron-sandalwood infused syrup and turn it into a delicious and chilled drink/sharbat!
KESAR CHANDAN SYRUP
Ingredients
2 large pinches of saffron (kesar)
¼ cup edible sandalwood (chandan) powder
1 cup sugar
1 tbsp lemon juice
¼ tsp green cardamom powder
Ice cubes as required
Method
1. Combine together edible sandalwood powder and ¼ cup water in a bowl.
2. Heat a non-stick pan. Add saffron strands and dry roast for 30 seconds.
3. Add 2 cups water, and mix well. Cook ill the mixture has reduced to half.
4. Take the pan off the heat.
5. Heat another non-stick pan. Add sugar and 1 cup water and mix well. Cook till the sugar melts.
6. Add lemon juice, mix and cook for 1-2 minutes.
7. Discard the scum that forms on the surface of the mixture. Cook till the mixture reaches soft ball consistency.
8. Strain the sugar syrup in the saffron mixture and place the pan back on heat and cook for 4-5 minutes. Add green cardamom powder and mix well.
9. Continue to cook till the mixture thickens slightly. Take the pan off the heat and allow the mixture to cool completely.
10. Add the sandalwood mixture and mix well. Transfer this into a glass bottle or an air tight container. This is the kesar chandan syrup.
11. To serve, add 2-3 tbsps of the syrup into a serving glass. Add ice cubes, and top it up with water and mix till well combined.
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