Skip to main content

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.


 

Linking to:

 
Labels:

Comments

Post a Comment

Always happy to hear from you.....

Popular posts from this blog

Karachi Biscuits

The Fondbites Bake Along # 59 was Karachi Biscuits, which were new to me.... However, Mr. Hubby said it was famous in Hyderabad and every bakeries sold these biscuits.... Anyways, I gave it a try with few changes in the original ingredients..... Now, on to my tweaked recipe: Ingredients: Recipe Source: Fondbites Butter – 350 gms, softened Icing sugar – 1 1/2 cups All purpose flour – 3 cups Baking powder – 1/2 teaspoon Orange zest – grated from 1 whole orange Fresh orange juice – 1/4 cup Pure vanilla extract – 1 teaspoon Tutti Fruiti – 100 gms, orange coloured Almonds – 1 cup, finely chopped Method: Whisk together all-purpose flour, baking powder, zest of orange in a big bowl. Add tutti fruiti and chopped almonds and mix well using your hands until the flour mixture coats the tutti fruiti well. Keep aside. Add butter into the bowl of your electric beater and beat on medium speed for 2 to 3 minutes until it becomes lig...
Post a Comment
Read more

Caramel Cake

This time, I am deeply smitten with the vacation bug, and I still haven't recovered from it yet. A trip to The Capital was the main highlight of this year's vacation and we especially my kids thoroughly enjoyed it. It was their many firsts--first looong trip in the train (48 hrs), first trip to the North, first long trip with their grandparents and so on.....So you could imagine their excitement!! Meanwhile, many special days like the Mother's day and Father's Day have come and gone, but I was never in a mood to at least make an effort to bake something for those special days.....Anyways, let me hope this Caramel Cake would compensate for all those lazy bygone days..... Once again, when I have to make a come back, I normally depend on the Fondbites, Bake Along Recipes and this time too, didn't alter that routine!! No more blabbing, off to the recipe for the Caramel Cake (Fondbites, Bake Along # 18). Ingredients: For the Cake Unsalted butt...
Post a Comment
Read more

Pansache Dhonas/ Jackfruit Cake

It's the season of jackfruit and you get to see lots of them in Kerala now. Last week, when I went home for a day, I brought back some jackfruits as my son loves them...... After everybody had their share, I had little left in the fridge and so decided to bake this Goan cake - Pansache Dhonas, which I had penned down from Raksha's Kitchen some months back. I would say this cake is definitely a healthy one as it uses no maida, sugar or butter.... The cake tasted quite different from the normal ones and it was indeed yummy! Ingredients: Recipe Source: Raksha's Kitchen Jackfruit pulp - 2 cups Grated coconut - 1 cup Salt - 1/2 tsp Rava - 1 cup Jaggery - 1 cup Cardamom powder - 2 tsps Cashewnuts, chopped - 10 Almonds, chopped - 5-10 Raisins - 10 Method: Roast rava till it is light brown or till the aroma wafts into the air. Keep aside. Let it cool for at least 20 mins. Remove the jackfruit seeds and put them into a mixer ...
Post a Comment
Read more