MEETHA & NAMKEEN SATTU KA SHARBAT

INGREDIENTS:

 

Gram Sattu – 1 cup (100 grams)

Lemon - 2

Sugar Powder - 2 tbsp

Mint Leaves – 6-7

Green Chilli – 1 (finely chopped)

Roasted Cumin Powder – ½ tsp

Black Salt – as per taste

Salt – as per taste

 

SALTY SATTU METHOD:

 

1. Put the roasted peeled chickpeas in a mixer jar and make a powder and filter it and take it out in a bowl. Homemade Sattu is ready.

2. Take out half a cup of Sattu in a bowl and add a little water to it and prepare a batter till the lumps disappear.

3. Add 1 cup water to this solution and mix well. Add ¼ teaspoon black salt, plain salt, roasted cumin, finely chopped green chilli, and lemon juice to the solution and mix well.

4. Take out the Namkeen Sattu drink in a glass add mint leaves and serve it.

 

SWEET SATTU METHOD:

 

1. Take out half a cup of Sattu in a bowl add a little water to it and make a batter till the lumps disappear.

2. Add 1 cup water to this solution and mix well. Add ¼ tsp black salt, 2 tbsp powdered sugar, and lemon juice to the solution and mix well. Sweet Sattu drink is ready.

KOKUM KA SHARBAT

INGREDIENTS:

 

Kokum - 1½ cup 200 grams

Water - 2½ cups

Sugar - 2 cups

Cumin Powder - ½ tsp

Crushed Pepper - ¼ tsp

Pinch of Salt

 

METHOD:

 

1. Firstly, in a large bowl soak 1½ cup kokum in 2 cups of hot water for 3 hours.

2. Transfer to a blender and blend to a coarse paste.

3. put the kokum paste to kadai, add 2 cup sugar and ½ cup water and mix well-dissolving sugar completely.

4. Further, add boil for 10-15 minutes stirring occasionally.

5. turn off the flame and add ½ tsp cumin powder, ¼ tsp crushed pepper, and a pinch of black salt (kala namak).6. Mix well and pass the mixture through a sieve. Make sure to squeeze the pulp completely.

7. Now, kokum syrup is ready, refrigerate it and use as required. Kokum syrup stays good for 2-3 months when refrigerated.

8. To make kokum juice from kokum concentration, take a few ice cubes in a glass.

9. Pour 2 tbsp of prepared kokum syrup/kokum concentration, pour 2 cups of cold water, and mix well serve chilled kokum sharbat with mint leaves.

AAM PANNA

INGREDIENTS:

 

Raw mangoes – 2 -3 medium sized 300 grams

Roasted cumin powder – 2 tsp

Black salt - as per taste (2 tsp)

Black pepper – 1/4 teaspoon

Sugar - 100 - 150 grams (1/2 - 3/4 cup)

Mint – 20- 30 leaves

 

METHOD:

 

1. Wash raw mangoes, peel them, and separate the pulp from the stone.

2. Add one cup of water to this pulp and boil it.

3. Cool and grind this boiled pulp in a mixer along with sugar, black salt, and mint leaves.

4. Now, add one-liter cold water, filter it, add black pepper and roasted cumin powder.

5. Raw Mango Panna is ready, serve it chilled with ice cubes. You can also serve it garnished with mint leaves.

6. Aam Panna can be kept in the refrigerator and used for 3-4 days.

MOHOBBAT KA SHARBAT

INGREDIENTS:

 

Cold Milk 2 cups

Powdered Sugar to taste

Roohafza 2-3 spoons

Chilled Fresh Watermelon Juice 1 cup (grated without water)

Chilled Watermelon 1 cup chopped

Ice Cubes optional as required

Rose Petals to garnish

 

METHOD:

 

1. Gather all the ingredients. Add milk, sugar and Roohafza in a big bowl and mix well. Now extract fresh watermelon juice and add it to it.

2. Mix well and take out the watermelon pieces from the refrigerator and add them to the milk mixture.

3. Mix all the ingredients well. If necessary, add ice cubes also. Fill in serving glasses. Garnish with some watermelon pieces on top.

4. Mohobbat ka sharbat is ready. Serve cold love sharbat garnished with rose petals.