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Instant variyari sharbat recipe | variyari sharbat premix | instant saunf sharbat

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course beverages, Premix
Cuisine Indian
Servings 500 gram approx

Ingredients
 

For instant variyari sharbat premix

  • 1 cup or 100 grms saunf - fennel seeds
  • 400 grms Mistri - sakar
  • 18-20 cardamom
  • ½ tsp black pepper
  • 2 tsp poopy seeds

For doodh variyari sharbat

  • ½ cup or 8 tbsp variyari sharbat premix
  • ½ litre or 500 ml milk
  • ¼ cup soaked sabja seeds
  • Ice cubes
  • Garnish with almond and pistachio slits

For variyari sharbat

  • ½ cup or 8 tbsp variyari sharbat premix
  • ½ litre or 500 ml water

For lemon variyari sharbat

  • 2 tbsp instant premix powder
  • 1 tbsp sabja seeds
  • 1 tbsp lemon juice
  • ½ tsp cumin powder
  • ¼ tsp black pepper powder
  • ¼ tsp black salt
  • Some mint leaves
  • Ice cubes
  • 1 glass cold water

Instructions

  • Firstly, in a heavy-bottom pan, dry roast 1 cup saunf (fennel seeds) and 18–20 cardamom pods on low flame for 3–4 minutes until they become slightly crisp. Do not let the fennel seeds change color.
  • Transfer the roasted fennel seeds and cardamom to a mixing bowl. Add ½ tsp black pepper, 2 tsp poppy seeds, and 4 cups misri (sakar). Mix everything well.
  • Now add this mixture to a small mixer jar and grind it into a fine powder.
  • Sieve the powder to remove any coarse particles. Instant variyari sharbat premix is ready.
  • Store the instant variyari sharbat premix in an airtight container.

To make variyari sharbat

  • Add 2 tbsp of the premix to a glass of water, mix well, and serve with ice cubes.

To make doodh variyari sharbat

  • Add 2 tbsp premix to a glass of milk, then add soaked sabja seeds and ice cubes. Mix well and serve chilled.

To make lemon variyari sharbat

  • Take a glass and add 2 tbsp variyari sharbat premix, 1 tbsp soaked sabja seeds, 1 tbsp lemon juice, ½ tsp cumin powder, ¼ tsp black pepper powder, ¼ tsp black salt, and a few mint leaves. Add 1 glass of water, mix well, and serve with ice cubes.

Notes

  • Cardamom enhances the taste of Variyari Sharbat.
  • Roast variyari (fennel seeds) on a low flame until they become slightly crispy, then grind them into a fine powder.
  • You can use sugar instead of misri (sakar).
  • 1 cup or 100 g variyari and 4 cups or 400 g misri (sakar) is the perfect ratio for the premix.
  • Grind the variyari and sakar together into a fine powder.
  • Sieve the ground powder to get a smooth and even texture.
  • Store the variyari sharbat premix in an airtight container.
  • 2 tbsp of sharbat premix is perfect for 1 glass of milk or a milk-water mixture.