When jaggery meets a hint of smoke – this chilled Gurr Sharbat is a desi refreshment like no other. #happycookingtoyou #foodfusion #araywahh
Ingredients:
-Hot water ¾ Cup
-Gur (Jaggery) powdered ¼ Cup or to taste
-Saunf (Fennel seeds) 1 tbs
-Hari elaichi (Green cardamom) 7-8
-Doodh (Milk) 1 litre
-Badam (Almonds) sliced to taste
-Pista (Pistachios) sliced to taste
-Nariyal (Coconut) grated to taste
-Koyla (Charcoal) for smoke
-Laung (Cloves) 2
-Ghee (Clarified butter) ½ tsp
-Ice cubes
Directions:
-In a jug,add boiling water,jaggery,mix until jaggery is dissolved & set aside.
-In frying pan,add fennel seeds,green cardamom & dry roast on low flame until fragrant.
-Let it cool.
-Transfer to a mortar pastel,crush well to make a powder & set aside.
-In a wok,add milk,bring it to boil & keep stirring in between.
-Turn off flame,add jaggery mixture & mix well.
-Turn on the flame,add fennel & cardamom powder,mix well & simmer on low flame for few minutes.
-Add almonds,pistachios,coconut & mix well.
-Let it cool completely.
-Heat griddle,place burning charcoal in the center of griddle,add cloves,clarified butter & cover with clay pot for 2-3 minutes.
-In clay pot,add prepared sharbat & cover for few minutes.
-In a serving glass,add ice cubes,prepared sharbat & serve chilled!
