Mogre's Sorbet Recipe - Fresh Jasmine Drink
A vegetarian Indian recipe with -/2 sugar, water, saffron strands - a few. Ready in 8h 15m, serves 1.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To begin making the Mogre Ka Sharbat Recipe, place a saucepan on medium flame, add in the sugar and water and allow it to come to a rolling boil, reduce the flame and add in the milk
-/2 sugar(1 cup)water(3/4 cup)milk(1 teaspoon) - 2
You will observe, the impurities from the sugar will float on the surface of the sugar syrup
-/2 sugar(1 cup) - 3
Using a tea strainer, skim off the impurities from the top and discard it in a small bowl placed close by
- 4
Once the impurities have been removed, add in the cardamom powder, saffron stands and the fresh jasmine buds
saffron strands - a fewcardamom powder (elaichi)(1/4 teaspoon)fresh jasmine buds(3/4 cup) - 5
Once again bring to a rolling boil and turn off the flame
- 6
Allow this Mogre Ka Sharbat to cool down to room temperature
- 7
Cover with a lid and set aside, for about 24 hours, allow the fresh jasmine flavour to infuse into the sugar syrup
-/2 sugar(1 cup)fresh jasmine buds(3/4 cup) - 8
24 hours later, strain out the jasmine buds and discard them
fresh jasmine buds(3/4 cup) - 9
Pour the Mogre Ka Sharbat in a bottle and store in the refrigerator for upto a month
- 10
This make the concentrated Mogre Ka Sharbat
- 11
To serve, in a glass add a tablespoon of the concentrated Mogre Ka Sharbat, top with a few ice cubes and 200 ml of water
water(3/4 cup) - 12
This Mogre Ka Sharbat is now ready to drink
- 13
Serve Mogre Ka Sharbat Recipe as a summer evening drink along with Homemade Vada Pav Recipe With Aloo Vada for a simple evening snack
Rate this recipe
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Mogre's Sorbet Recipe - Fresh Jasmine Drink
A vegetarian Indian recipe with -/2 sugar, water, saffron strands - a few. Ready in 8h 15m, serves 1.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Mogre Ka Sharbat Recipe, place a saucepan on medium flame, add in the sugar and water and allow it to come to a rolling boil, reduce the flame and add in the milk
-/2 sugar(1 cup)water(3/4 cup)milk(1 teaspoon) - 2
You will observe, the impurities from the sugar will float on the surface of the sugar syrup
-/2 sugar(1 cup) - 3
Using a tea strainer, skim off the impurities from the top and discard it in a small bowl placed close by
- 4
Once the impurities have been removed, add in the cardamom powder, saffron stands and the fresh jasmine buds
saffron strands - a fewcardamom powder (elaichi)(1/4 teaspoon)fresh jasmine buds(3/4 cup) - 5
Once again bring to a rolling boil and turn off the flame
- 6
Allow this Mogre Ka Sharbat to cool down to room temperature
- 7
Cover with a lid and set aside, for about 24 hours, allow the fresh jasmine flavour to infuse into the sugar syrup
-/2 sugar(1 cup)fresh jasmine buds(3/4 cup) - 8
24 hours later, strain out the jasmine buds and discard them
fresh jasmine buds(3/4 cup) - 9
Pour the Mogre Ka Sharbat in a bottle and store in the refrigerator for upto a month
- 10
This make the concentrated Mogre Ka Sharbat
- 11
To serve, in a glass add a tablespoon of the concentrated Mogre Ka Sharbat, top with a few ice cubes and 200 ml of water
water(3/4 cup) - 12
This Mogre Ka Sharbat is now ready to drink
- 13
Serve Mogre Ka Sharbat Recipe as a summer evening drink along with Homemade Vada Pav Recipe With Aloo Vada for a simple evening snack
Rate this recipe
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