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–+ servings

Variyali sharbat recipe | saunf sharbat recipe | variyali nu sharbat | fennel seeds drink

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Soaking time 6 hours
Total Time 6 hours 30 minutes
Course beverages
Cuisine Indian
Servings 500 ml bottle

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.