Laal Sharbat🌹🍷

Laal Sharbat🌹🍷
Steps
- 1
In mortal & pestle,add tragacanth gum,crush coarsely & take out in bowl.
Add water and soak for 10-15
- 2
In saucepan,add soaked tragacanth,water,mix well and bring it to boil,cook on low flame for 2-3 minutes then strain & discard the gum & set aside the strained liquid for later use.
- 3
In sauce pan,add soaked sandal,dried rose petal,water,mix well and bring it to boil and cook for 2-3 minutes then strain well & set aside.
- 4
In wok,add sugar,water,mix well and cook & stir until sugar dissolved (approx. 6-8 minutes).
- 5
Now add strained tragacanth gum water and mix well.Add strained rose+sandal water,citric acid and mix well.
- 6
If there is any scum on the surface and spoon it off.In water,add red food color and mix well.
Add dissolve food color,mix well and cook on low flame for 8-10 minutes & keep mixing in between. - 7
Add kewra water,,mix well and cook for 2-3 minutes.
Let it cool down.Can be stored in refrigerator for up to 2 months (yields approx.2 litre). - 8
In serving glass,add ice cubes, and prepared laal sharbart & serve!
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