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–+ servings

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

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Soaking time 4 hours
Total Time 4 hours 30 minutes
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.