Kutchi & more · From other cooks · Family dishes
Chandan and Gulab Sharbat
Sandalwood and rose summer coolers
Two Bhatia summer coolers, like Mograay jo Sharbat: a simple sugar syrup flavoured with rose or sandalwood and stirred into chilled water or milk.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Syrup
Gulab (rose)
Chandan (sandalwood)
Method
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Make a 1-string sugar syrup and let it cool.
For gulab. Stir in the rose water, or simmer the rose petals in the syrup and strain.
For chandan. Stir in the sandalwood essence.
To serve. Mix 2–3 tbsp syrup into a glass of chilled water or milk.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Recipes mentioned here
Nutrition
EstimatedPer glass
110 kcal
- Protein
- under 1 g
- Carbohydrate
- 29 g
- Fat
- under 1 g
We estimate about 14 glasses from the weight of the dish.
Whole recipe
1,550 kcal
- Protein
- under 1 g
- Carbohydrate
- 400 g
- Fat
- under 1 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Working recipe. No published recipe exists for this dish, so this one was put together from similar Bhatia recipes. Every family has its own way of making it, and we would love to hear yours.