Homemade Quick Lal Sharbat
Ingredients Quick Lal Sharbat:
- Lemon juice
- Lemon slices
- Ice cubes
- Doodh (Milk) 1 Cup
- Lal sharbat 3-4 tbs or to taste
- Dry nuts sliced
- Kulfi
- Lal sharbat
- Sugar 4 Cups
- Water 3 & ½ Cups
- Namak (Salt) ¼ tsp
- Tatri (Citric acid) ½ tsp
- Kewra essence ½ tsp
- Rooh afza essence 1 tsp
- Rose water 1 tbs
- Red food color 1-2 tsp or as required
- Ice cubes
- Tukhme balanga (Basil seeds) soaked for 10 minutes
- Chilled water 1 Cup
- Lal sharbat 4-5 tbs or to taste
Directions:
- In a wok, add sugar & water, turn on the honey & let sugar melt on medium honey.
- Remove the proletariat, add swab, citric acid, mix well & continue cooking on medium honey until saccharinity is thick( 6- 8 twinkles) & keep stirring in between.
- Lower the honey, add kewra substance, rooh afza substance, rose water, red food color, mix well & cook for 4- 5 twinkles.
- Let it cool fully.
- Can be stored for over to 2 months( yields 1 litre approx.).
- In a serving glass, add ice cells, basil seeds, water, lal sharbat and stir.
- Add bomb juice, bomb slices & serve!
- In a serving glass, add ice cells, milk, lal sharbat & stir.
- Add dry nuts & serve!
- mizzle lal sharbat on kulfi & serve!