Saunf Ka Sharbat by @chieffoodieofficer

10 min

1 serving

🫙

120 ml

Saunf

🍬

60 ml

Mishri

🫙

3 pods

Cardamom

🧂

7.5 g

Salt

⚫

2.3 g

Pepper

2 tbsp

Powder

🧊

6

Ice cubes

🌱

Sabja seeds

🍋

15 ml

Lemon juice

💧

240 ml

Water

  1. Soak
    • basil seeds
    • water

    Soak 1/2 tablespoon basil seeds in enough water to cover them for 10 minutes, until they swell and develop a translucent coating.

  2. Add
    • fennel seeds
    • rock sugar
    • green cardamom

    Add 1/2 cup fennel seeds, 1/4 cup rock sugar, 3 green cardamom pods, 1 1/2 teaspoons salt, and 1 teaspoon black pepper to a spice grinder.

  3. Grind
    • fennel seeds
    • rock sugar
    • green cardamom

    Grind the fennel mixture into a fine, even powder.

  4. Transfer
    • fennel seeds
    • rock sugar
    • green cardamom

    Transfer the fennel powder to an airtight jar and seal it for storage.

  5. Add
    • basil seeds
    • rock sugar

    Add 2 tablespoons of the prepared fennel powder and the soaked basil seeds to a serving glass.

  6. Add
    • lemon juice
    • ice cubes

    Add 1 tablespoon lemon juice and 6 ice cubes to the glass.

  7. Pour
    • water
    • fennel seeds
    • rock sugar

    Pour 1 cup water into the glass and stir well until the powder is dissolved.

  8. Serve
    • ice cubes
    • Saunf

    Serve the Saunf Ka Sharbat immediately while cold.

Saunf Ka Sharbat by @chieffoodieofficer

10 min

1 serving

🫙

120 ml

Saunf

🍬

60 ml

Mishri

🫙

3 pods

Cardamom

🧂

7.5 g

Salt

⚫

2.3 g

Pepper

2 tbsp

Powder

🧊

6

Ice cubes

🌱

Sabja seeds

🍋

15 ml

Lemon juice

💧

240 ml

Water

Preparation Steps

  1. Step 1/8

    Soak 1/2 tablespoon basil seeds in enough water to cover them for 10 minutes, until they swell and develop a translucent coating.

    🌱basil seeds
    💧water
    🥣small bowl
    🥄measuring spoon

  2. Step 2/8

    Add 1/2 cup fennel seeds, 1/4 cup rock sugar, 3 green cardamom pods, 1 1/2 teaspoons salt, and 1 teaspoon black pepper to a spice grinder.

    🫙fennel seeds
    🍬rock sugar
    🫙green cardamom
    🧂salt
    ⚫black pepper
    🥄measuring cup
    🥄measuring spoon

  3. Step 3/8

    Grind the fennel mixture into a fine, even powder.

    🫙fennel seeds
    🍬rock sugar
    🫙green cardamom
    🧂salt
    ⚫black pepper

  4. Step 4/8

    Transfer the fennel powder to an airtight jar and seal it for storage.

    🫙fennel seeds
    🍬rock sugar
    🫙green cardamom
    🧂salt
    ⚫black pepper
    🫙airtight jar
    🥄spoon

  5. Step 5/8

    Add 2 tablespoons of the prepared fennel powder and the soaked basil seeds to a serving glass.

    🌱basil seeds
    🫙fennel seeds
    🍬rock sugar
    🫙green cardamom
    🧂salt
    ⚫black pepper
    🥛glass
    🥄measuring spoon
    🥄spoon

  6. Step 6/8

    Add 1 tablespoon lemon juice and 6 ice cubes to the glass.

    🍋lemon juice
    🧊ice cubes
    🥛glass
    🥄measuring spoon

  7. Step 7/8

    Pour 1 cup water into the glass and stir well until the powder is dissolved.

    💧water
    🫙fennel seeds
    🍬rock sugar
    🫙green cardamom
    🧂salt
    ⚫black pepper
    🥛glass
    🥄spoon
    🥄measuring cup

  8. Step 8/8

    Serve the Saunf Ka Sharbat immediately while cold.

    🧊ice cubes
    🥛glass

Composition

Ingredients

Types

Herbs and Spices, Ice, Fruit, Beverages

Ingredients

Saunf, Mishri, Cardamom, Salt, Pepper, Powder, Ice cubes, Sabja seeds, Lemon juice, Water

Notes

Saunf (fennel seeds, for the powder), Mishri (rock sugar, for the powder), Cardamom (for the powder), Salt (for the powder), Pepper (for the powder), Powder (the saunf powder mix, added to a glass), Ice cubes (loads of ice cubes), Sabja seeds (soaked in water for 10 mins)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Egg-Free

Calories

55 kcal

Macro nutrients

Carbohydrates: 13g, Sugars: 11g, Protein: 0.4g, Fat: 0.3g, Fiber: 1.2g

Nutritional Information

Minerals

Sodium: 875mg, Potassium: 85mg, Calcium: 35mg, Iron: 0.8mg

Vitamins

Vitamin C: 4mg, Vitamin A: 5mcg

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

measuring cup, measuring spoon, small bowl, glass, spoon, airtight jar

Appliances

to inform

Type

Type

Type Of Dish

Drink

Occasions

Summer, Afternoon Refreshment, Hot Weather, Ramadan

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, Mumbai

Various

Aspect

Texture

Icy, Refreshing, Lightly gelatinous, Seed-speckled

Flavors

Sweet, Herbal, Cooling, Citrusy, Spiced, Salty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 30 days (Store the dry fennel powder in a clean airtight jar,Keep in a cool, dry, dark place,Use a dry spoon only), fridge : 1 day (Refrigerate the assembled drink in a covered container,Add ice immediately before serving), freezer : 0 days (Freezing is not recommended because soaked basil seeds and the finished drink lose their preferred texture)