Recipe

Recipe:
1. Preparing Dry Fruits:
- Soak magashtari, cashew nuts, almonds, and pistachios in water for about 2 hours.
Soaking helps in easier blending and enhances nutrient absorption.
2. Grinding Dry Fruits:
- Grind the soaked dry fruits into a smooth paste, adding 1-2 teaspoons of water or milk if
necessary. This paste adds richness and creaminess to the milk sharbat.
3. Preparing Milk Syrup:
- Heat 1 liter of full-fat milk over medium-low flame in a large pot. Avoid boiling the milk to
prevent curdling.
- If the milk is thin, add 2-3 teaspoons of milk powder or 2 tablespoons of cornflour or
custard powder to thicken it without altering the taste.
- Once the milk is hot, add the ground dry fruit paste and mix well. Stir continuously to
prevent lumps and ensure even blending of flavors.
4. Sweetening the Milk:
- Add 3 teaspoons of sugar to the milk and continue stirring until the sugar dissolves
completely. Adjust the sweetness according to personal preference.

- Ensure the milk reaches a thick but pourable consistency. Avoid making it too thick like
custard to maintain the drinkable texture.
5. Cooling the Milk:
- After turning off the flame, continue stirring the milk until it reaches room temperature.
This prevents the formation of cream layers and ensures a smooth texture.
- To prevent cream from sticking, blend the milk with a hand blender if necessary. This step
ensures uniform consistency.
6. Preparing Takmariya:
- In a separate bowl, soak 2 teaspoons of takmariya in water. They will swell and become
fluffy in 5-7 minutes. Takmariya adds a refreshing crunch and aids digestion.
7. Adding Khus Syrup:
- Once the milk mixture has cooled down, refrigerate it for at least 2 hours to chill. Chilling
enhances the flavor and makes the sharbat more refreshing.
- After chilling, add 1/2 cup of khus syrup to the milk. Khus syrup adds a unique flavor and
aroma, making the sharbat more enjoyable.
8. Final Assembly:
- Before serving, garnish the milk sharbat with rose petals if desired. Rose petals add a
delicate fragrance and visual appeal to the drink.
- Place 1 1/2 spoonfuls of soaked takmariya in a glass, then pour the chilled milk syrup
over it. Takmariya not only enhances the texture but also provides essential nutrients like
fiber and omega-3 fatty acids.
- Optionally, add vanilla ice cream on top for a Falooda-like experience. Ice cream adds a
creamy indulgence and contrasts the cold milk sharbat perfectly.
- Serve cold and enjoy the creamy goodness of homemade Doodh Sharbat!
Caution:
- Ensure that the milk is not boiled vigorously to prevent curdling.
- Use freshly soaked dry fruits for optimal flavor and texture.
- Adjust sugar according to personal preference or dietary restrictions.
Nutrition and Benefits:
- This Doodh Sharbat is a rich source of calcium, protein, and essential vitamins from milk
and dry fruits.
- Takmariya (basil seeds) are high in fiber and antioxidants, aiding digestion and promoting
overall health.
- Khus syrup offers a cooling effect and may help alleviate heat-related discomfort during hot
weather.
- Consuming homemade beverages like Doodh Sharbat reduces reliance on commercially
available drinks, minimizing added sugars and preservatives.

With its rich flavor, creamy texture, and cooling properties, this Doodh Sharbat is sure to
become a favorite during hot summer days or fasting periods. Customize it with your favorite
flavors and garnishes for a refreshing treat that will keep you coming back for more. Cheers
to homemade goodness!