Variyali nu sharbat is a refreshing and nutritious drink made with fennel seeds, cardamom, and a sweetening agent such as mishri or sugar. Variyali is also known for its cooling properties and numerous health benefits, including aiding digestion and improving respiratory health. In this recipe, I will share the process of making variyari sharbat or concentrate, which can be easily prepared with ingredients available in your kitchen. It is a wonderful beverage that offers both taste and health benefits. So, do give it a try!
The key to making perfect variyali sharbat at home is:
- Firstly, use fresh and aromatic fennel seeds for the sharbat. As variyali is mild in taste, you can add some cardamom seeds for flavor.
- Cook the sharbat syrup till it becomes slightly sticky. Be careful not to overcook it, as sugar crystals may form when the syrup cools down.
- Nimbu na phool (citric acid) acts as a preservative and helps to avoid the formation of sugar crystals after the syrup cools down. However, avoid adding too much nimbu na phool in the sharbat.
- The consistency of the sharbat should be slightly thick and coat the back of a spoon.
- Lastly, you can store the variyali sharbat syrup in an air-tight bottle in the refrigerator for 1-2 months.
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Variyali sharbat recipe | saunf sharbat recipe | variyali nu sharbat | fennel seeds drink
Ingredients
For variyali sharbat
- 1 cup or 125 grm fennel seeds
- 18-20 green cardamom
- 3 cup water for soaking fennel seeds and cardamom
- 500 grm or 3 cup mistri
- 1/8 tsp nimbu na phool - citric acid
For variyali drink (with milk and water )
- 2-3 tbsp variyali sharbat
- 1 cup milk or water
- Soaked sabja seeds
- Ice cubes
Instructions
Making variyali sharbat syrup:
- In a mixing bowl, add fennel seeds and 3 cups of water. Cover and soak the seeds for 6 hours or overnight.
- In a jar, add the soaked fennel seeds with ½ cup of water and grind it into a smooth paste.
- Pour the paste into a cotton cloth and sieve all the juice from it. Approximately 2 cups of juice should be obtained.
- In a mixer jar, add 500 grams of mishri and cardamom seeds (only the seeds, not the outer layer). Grind it into a smooth powder.
- Add the powdered sugar and cardamom to the variyali juice and mix well.
- Place a bowl on the gas stove, keep the flame medium-low, and stir the syrup continuously until it is slightly thick and sticky. Do not overcook it.
- Turn off the gas and let the sharbat syrup cool down.
- Add a pinch of limbu na phool (citric acid) and mix well.
- Store the variyali sharbat in a sterilized glass bottle for 1-2 months in the refrigerator.
Making variyali sharbat:
- Add 2-3 tablespoons of variyali sharbat and ice cubes to a glass filled with water.
- Top the glass with water and mix well.
- Serve chilled variyali sharbat.
- Making variyali milk sharbat:
- In a glass, add 2-3 tablespoons of variyali sharbat, soaked sabja seeds, and some ice cubes.
- Top the glass with milk and mix well.
- Serve chilled variyali milk sharbat.
Notes
- Soaked fennel seeds and cardamom give a nice flavor and taste to the sharbat.
- Do not add too much water while grinding the fennel seeds.
- Grind the soaked fennel seeds into a smooth paste.
- Cook the syrup until it becomes slightly sticky. Do not overcook it.
- A pinch of Limbu na phool acts as a preservative in the sharbat.
- The consistency of the sharbat should coat the backside of a spoon.
- Store the variyali sharbat syrup in an airtight glass bottle for 1-2 months in the refrigerator.
- Variyali sharbat tastes great when served chilled in hot summer.
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