Shahi Zafarani Sharbat

These days the climate has changed and its getting more cooler with occassional rains. Though we were not directly affected by "Nilam", its effect was felt in our place too. It was quite windy and pouring yesterday....Now, who can say no to a warm drink with some hot snacks on such days??Well, not me anyways!! I was going through last month’s Good Food India magazine, when I came across this warm sharbat by Shayma Saadat. The moment I read about it, I knew this would be the perfect drink for the day…..By the way, Shayma Saadat is from Pakistan and she is the author of the award-winning heritage food blog- The Spice Spoon….Hop on her blog to find out more Pakistani recipes...

 

 

Ingredients:

Recipe Source: Good Food India, October 2012

Saffron strands - 1/2 tsp, crushed in a pestle and mortar

Whole milk - 1 ltr + 3 tbsp

Heavy whipping cream - 300 ml

Cardamom - 6 pods, deseeded

Sugar/Honey - 2-3tbsp

Cardamom powder - 1 tsp

Pistachios, unsalted - crushed, for garnish

Method:

• Crush saffron threads in a pestle and mortar and transfer it to a glass. Add 3 tbsp milk to it.
• Beat the cream in a chilled bowl with a whisk or an electric beater just until it holds a loose peak. Store in the refrigerator until the sharbat is ready to serve.
• Place milk in a saucepan on medium-low heat. Add cardamom seeds and bring to a simmer.
• Pour the milk through a sieve into a glass vessel and discard the cardamom seeds.
• While the milk is still warm (it should not be very hot), add saffron milk, sugar and cardamom powder. Stir well.
• Transfer to serving glasses and add a dollop of cream.
• Sprinkle with crushed pistachios before serving.

Notes:

• You could serve the sharbat either warm or chill.
• Use fresh saffron strands. Moreover, if you need a deep yellow color, use more saffron strands. (The original recipe uses 1 tsp of saffron strand).
• The original recipe uses honey instead of sugar.

 

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