Chutneys, pickles & drinks · Biya Samaraan
Mograay jo Sharbat
Jasmine flower cooler
A mitho (sweet), fragrant jasmine (mograay/mogra) syrup. A sugar-and-cardamom syrup is cleared with a little milk, soured with lime, and cooked down, then steeped overnight with washed jasmine flowers, strained and bottled. It is mixed with chilled water as a cooler.
Ingredients
Make
Method
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In a pot, boil the water with the sugar and green cardamom for , stirring at short intervals.
Stir in the milk. The impurities from the sugar rise to the top — spoon them off. Add the juice of 1 lime to the syrup and keep cooking on a medium flame.
After , take the pot off the stove. The syrup will have thickened and reduced in quantity.
Add the washed jasmine flowers, stir, cover the pot and leave overnight.
Next day, strain the syrup into bottles and use as required.
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.
Tips and variations
The dilution ratio is adjustable to taste.
Serve with
Mix with chilled water to make a cooler — the usual proportion is 1:6 (1 part sharbat to 6 parts water).
Nutrition
EstimatedPer glass
95 kcal
- Protein
- under 1 g
- Carbohydrate
- 24 g
- Fat
- under 1 g
We estimate about 41 glasses from the weight of the dish.
Whole recipe
3,890 kcal
- Protein
- 1 g
- Carbohydrate
- 1003 g
- Fat
- 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
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos