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Saunf Ka Sharbat - Make and Store Recipe By Food Fusion (Summer Special Recipe)
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The best way to beat the heat. Make this cool and refreshing Saunf ka sharbat and keep cool this summer. #HappyCookingToYou #FoodFusion
Also Follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids special recipes.
Saunf ka Sharbat
Recipe in English:
Ingredients:
-Saunf (Fennel seeds) 1 Cup
-Pani (Water) 1 Cup
-Hari elaichi (Green cardamom) 20-25
-Pani (Water) ½ Cup
-Sabut kali mirch (Black peppercorns) 8-10
-Pani (Water) 2 & ½ Cups or as required
-Pani (Water) 2 Cups or as required
-Cheeni (Sugar) 550 gms
-Lemon juice 1 tsp
-Prepared sharbat 2 tbs or to taste
-Pani (Water) chilled
-Ice cubes
Directions:
-In bowl,add fennel seeds and water,mix and soak for 4-5 hours.
-In bowl,add green cardamom and water,mix and soak for 4-5 hours.
-In grinder,add soaked fennel seeds,green cardamom,black peppercorns,water and grind well then strain well with the help of the strainer.
-In grinder,add remaining fennel seeds residues,water and grind well and strain again.
-In wok,add strained fennel seeds water,sugar and mix well,bring it to boil and cook on medium flame for 15-20 minutes and keep mixing in between.
-If there is any scum on the surface and spoon it off.
-Add lemon juice and mix well.
-Let it cool down.
-Can be stored in refrigerator for up to 1 month (yields approx. 600 ml).
-In serving glass,add prepared fennel seeds sharbat,water and stir.
-Add ice cubes & serve!
Recipe in Urdu:
Ajza:
-Saunf (Fennel seeds) 1 Cup
-Pani (Water) 1 Cup
-Hari elaichi (Green cardamom) 20-25
-Pani (Water) ½ Cup
-Sabut kali mirch (Black peppercorns) 8-10
-Pani (Water) 2 & ½ Cups or as required
-Pani (Water) 2 Cups or as required
-Cheeni (Sugar) ½ kg or to taste
-Lemon juice 1 tsp
-Prepared sharbat 2 tbs or to taste
-Pani (Water) chilled
-Ice cubes
Directions:
-Bowl mein saunf aur pani dal ker mix karein aur 4-5 hours kliya bheego dein.
-Bowl mein hari elaichi aur pani dal ker mix karein aur 4-5 hours kliya bheego dein.
-Grinder mein soaked saunf,hari elaichi,sabut kali mirch aur pani dal ker ache tarhan grind ker karein phir strainer ki madad sa ache tarhan strain ker lein.
-Grinder mein remaining saunf residues aur pani dal ker ache tarhan grind karein aur dubara strain ker lein.
-Karhai mein strained saunf ka pani aur cheeni dal ker ache tarhan mix karein aur ubal anay ka bad darmiyani ancch per 15-20 minutes kliya paka lein aur bech bech mein chamcha chalatay rahien.
-Agar upper koi scum ho tou spoon sa nikal lein.
-Lemon juice dal ker ache tarhan mix ker lein.
-Thanda ker lein.
-1 month tak refrigerator mein store ker saktay han (yields approx. 600 ml).
-Serving glass mein tayyar saunf ka sharbar aur pai dal ker mix ker lein.
-Ice cubes dal ker serve karein.
Also Follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids special recipes.
Saunf ka Sharbat
Recipe in English:
Ingredients:
-Saunf (Fennel seeds) 1 Cup
-Pani (Water) 1 Cup
-Hari elaichi (Green cardamom) 20-25
-Pani (Water) ½ Cup
-Sabut kali mirch (Black peppercorns) 8-10
-Pani (Water) 2 & ½ Cups or as required
-Pani (Water) 2 Cups or as required
-Cheeni (Sugar) 550 gms
-Lemon juice 1 tsp
-Prepared sharbat 2 tbs or to taste
-Pani (Water) chilled
-Ice cubes
Directions:
-In bowl,add fennel seeds and water,mix and soak for 4-5 hours.
-In bowl,add green cardamom and water,mix and soak for 4-5 hours.
-In grinder,add soaked fennel seeds,green cardamom,black peppercorns,water and grind well then strain well with the help of the strainer.
-In grinder,add remaining fennel seeds residues,water and grind well and strain again.
-In wok,add strained fennel seeds water,sugar and mix well,bring it to boil and cook on medium flame for 15-20 minutes and keep mixing in between.
-If there is any scum on the surface and spoon it off.
-Add lemon juice and mix well.
-Let it cool down.
-Can be stored in refrigerator for up to 1 month (yields approx. 600 ml).
-In serving glass,add prepared fennel seeds sharbat,water and stir.
-Add ice cubes & serve!
Recipe in Urdu:
Ajza:
-Saunf (Fennel seeds) 1 Cup
-Pani (Water) 1 Cup
-Hari elaichi (Green cardamom) 20-25
-Pani (Water) ½ Cup
-Sabut kali mirch (Black peppercorns) 8-10
-Pani (Water) 2 & ½ Cups or as required
-Pani (Water) 2 Cups or as required
-Cheeni (Sugar) ½ kg or to taste
-Lemon juice 1 tsp
-Prepared sharbat 2 tbs or to taste
-Pani (Water) chilled
-Ice cubes
Directions:
-Bowl mein saunf aur pani dal ker mix karein aur 4-5 hours kliya bheego dein.
-Bowl mein hari elaichi aur pani dal ker mix karein aur 4-5 hours kliya bheego dein.
-Grinder mein soaked saunf,hari elaichi,sabut kali mirch aur pani dal ker ache tarhan grind ker karein phir strainer ki madad sa ache tarhan strain ker lein.
-Grinder mein remaining saunf residues aur pani dal ker ache tarhan grind karein aur dubara strain ker lein.
-Karhai mein strained saunf ka pani aur cheeni dal ker ache tarhan mix karein aur ubal anay ka bad darmiyani ancch per 15-20 minutes kliya paka lein aur bech bech mein chamcha chalatay rahien.
-Agar upper koi scum ho tou spoon sa nikal lein.
-Lemon juice dal ker ache tarhan mix ker lein.
-Thanda ker lein.
-1 month tak refrigerator mein store ker saktay han (yields approx. 600 ml).
-Serving glass mein tayyar saunf ka sharbar aur pai dal ker mix ker lein.
-Ice cubes dal ker serve karein.
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