Badaam sherbet with rose syrup and elaichi

Fresh almonds sherbet, with rose syrup, cardamoms and saffron.


Inspired by my mom-in-laws recipe, which she whips up on a hot summers day in New Delhi. I have incorporated the century old concentrated sugary rose drink Rooh Afza, overly popular, as a cool drink on a hot summers day in India. My daughter loves it. One can also use rose syrup, and add sugar accordingly as per taste. A wholesome, dairy-free, gluten-free and vegan refreshing and flavorful beverage or sherbet.


1 cup whole almonds

Rose syrup, or good ol Rooh Afza

6-8 green cardamoms

A pinch saffron strands


Food processor


Soak the almonds in water for 6-8 hours. Remove skins. Remove skins of green cardamoms, and add the seeds along with the almonds and saffron strands, in a small food processor. Add a little water and grind to a paste. Remove and keep in a container.


When serving, in a glass, add a tablespoon of the paste. Add rose syrup or Rooh Afza (imparts the rose color and sweetness). If using rose syrup, add sugar as desired. Add water and stir well. Serve chilled.




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