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Variyali sharbat | saunf ka sharbat | fennel seeds drink | how to make saunf sharbat

Variyali sharbat or saunf sharbat is a summer drink that keeps the body cool during the summer season. In this recipe, I share the process of making variyari sharbat or concentrate which is prepared with fennel seeds, cardamom, and sugar. You can serve this refreshing drink during special occasions and festivals. It is easy to prepare with all the available ingredients in your kitchen. Do try this!

The key to making variyali sharbat at home are
  • Firstly, the taste of variyali is mild, so add only cardamom for its flavor.
  • cook sharbat syrup till it is slightly sticky and does not overcook it otherwise sugar crystal will form when the syrup cools down.
  • nimbu na phool (citric acid) act as a preservative, and also avoid forming sugar crystal after syrup cools down. Do not add more amount of nimbu na phool in sharbat.
  • The consistency of sharbat should coat the backside of a spoon.
  • do not add black salt, cumin powder, or lemon juice into sharbat, because variyali is mild in taste.
  • Lastly, you can store variyali sharbat syrup in an air-tight bottle for 6 months at room temperature and a year in a refrigerator.
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Recipe Video

Variyali sharbat | saunf ka sharbat | fennel seeds drink | how to make saunf sharbat

Nehas Cook Book
Prep Time 5 mins
Cook Time 25 mins
Soaking time 4 hrs
Total Time 4 hrs 30 mins
Course beverages
Cuisine Indian
Servings 1.5 bottle syrup

Ingredients
  

For variyali sharbat

  • 1 cup or 100 gram fennel seeds
  • 18-20 green cardamom
  • 3 cups of water for soaking fennel seeds and cardamom
  • 4 cups or 750 gram sugar
  • 2 cup water for sugar syrup
  • 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
  • Ice cubes

For nimbu variyali sharbat

  • 2-3 tbsp variyali sharbat
  • 1 tbsp sabja seeds
  • 1 tbsp lemon juice
  • ½ tsp cumin powder
  • ¼ tsp black pepper powder
  • ¼ tsp black salt
  • Few mint leaves
  • Ice cubes
  • Water

Instructions
 

Making variyari sharbat syrup

  • In a mixing bowl, add fennel seeds and cardamom. Add 3 cup
  • Now in a jar, add soaked fennel seeds, cardamom, and with ½ cup of water. Grind it into a smooth paste.
  • Then add grinded paste into the cotton cloth and sieve all juice from it. 2 cup of juice is ready, keep it aside.
  • In a pan, add sugar and 2 cup of water. stir and dissolve sugar completely.
  • Then add fennel seeds juice and mix well.
  • Cook syrup till it is slightly thick and becomes slightly sticky.
  • Add green food color (optional). Mix well.
  • Now cool down the syrup slightly and add 1/8 tsp nimbu na phool (citric acid) to it. mix well.
  • Then cool the syrup completely and Store it in a sterilized bottle.

Making variyali sharbat

  • With water, Add 2-3 tbsp variyali sharbat and ice cubes in a glass.
  • Top the glass with water and mix well.
  • Served chilled variyali sharbat.
  • With milk, In a glass, add 2-3 tbsp variyali sharbat and some ice cubes.
  • Top the glass with milk and mix well.
  • Served chilled variyali milk sharbat.

Nimbu variyali sharbat

  • add 2-3 tbsp variyali sharbat, sabja seeds, lemon juice, jeera powder, black pepper powder, black salt, and mint leaves, and mix well.
  • Add some ice cubes to the glass with water and mix well.
  • Served chilled nimbu variyali sharbat.

Notes

  • soaked fennel seeds and cardamom gives nice flavor and taste to sharbat.
  • dissolve sugar on medium flame.
  • consistency of sharbat should coat the backside of a spoon.
  • store variyali sharbat syrup in an air-tight bottle for 6 months at room temperature and a year in the refrigerator.
  • Variyali sharbat tastes great when it is served chilled.

 

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