Laal Sharbat🌹🍷

Name: Laal Sharbat🌹🍷
Total time: 2700 s
Yield: 10-12 servings
Cuisine: Pakistani
Ingredients: 1/4 cup rose petal dried; 1/2 cup water; 2 sandal woods (optional) soaked in water for 6 hours; 2 tbs tragacanth gum/gond katira; 3 cup water; 1,1 /2 cup water; 1 kg sugar; 1/2 litre water; 1 pinch citric acid; 1-2 tbs water; 1/4 tsp red food color; 1 tbs kewra water

Saba Butt @sabakafoodistan

Lahore

#cpl
#zafran
My mother's must have drink at iftar😍 Me and my sis always make it at home. Very easy Laal sharbat recipe so that you can make and store to enjoy a refreshing glass any time you want.

Saba Butt @sabakafoodistan

Lahore

#cpl
#zafran
My mother's must have drink at iftar😍 Me and my sis always make it at home. Very easy Laal sharbat recipe so that you can make and store to enjoy a refreshing glass any time you want.

Saved

Ingredients

45 minutes

10-12 servings

1/4 cuprose petal dried
1/2 cupwater
2sandal woods (optional) soaked in water for 6 hours
2 tbstragacanth gum/gond katira
3 cupwater
1,1/2 cup water
1 kgsugar
1/2 litrewater
1 pinchcitric acid
1-2 tbswater
1/4 tspred food color
1 tbskewra water

Saved

Steps

45 minutes

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!