September 15, 2007

VCC 378 - Badam Sherbet

This one is a refreshing drink recipe kindly contributed by Golden Reejshinghani to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Badam Sherbet

250 grams blanched almonds.
2 and ½ bottles water.
2 and ½ kilo sugar.
20 cardamoms powdered.
1 tablespoon sandalwood powder.
2 fresh sweet smelling roses.
Silver warq.

Put cardamoms,roses and sandalwood in a small piece of cloth and tie up into a bag. Place sugar and water in a pan, put in the spice bag and boil gently till the sugar dissolves. Add 2 tablespoons milk, remove the dirt as it raises to the surface. Grind the almonds to a paste after blanching them and add to the syrup when it begins to thicken. Boil for ten minutes. Cool and squeeze out the juices from the spice bag. Discard the spice bag. Strain through a muslin cloth, put in a sterilized bottle, add pieces of silver warq and close tightly.

VCC: VCC Q4-2006: FAHC: FAHC-campaign