Elaichi Sharbat

Make and Store refreshing Elaichi sharbat recipe for you. So make your sharbat and store it for ramzan. #HappyCookingToYou #RamzanRecipes

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  • Pani (Water) 2 Cups
  • Hari elaichi (Green cardamom) 1 Cup
  • Pani (Water) 1 litre
  • Cheeni (Sugar) 1 kg
  • Rose water 1/4 Cup
  • Green food color ½ tsp or as required
  • Tatri (Citric acid) 1 pinch (optional)
  • Elaichi sharbat 2-3 tbs or to taste


In bowl,add water,green cardamom and let it soak for 4 hours or overnight.

In chopper,add soaked green cardamoms,chop coarsely & set aside.

In wok,add water,chopped green cardamom and mix well,bring it to boil and cook on low flame for 12-15 minutes.

In bowl,place strainer,muslin cloth and strain cardamom mixture.

In wok,add strained cardamom water,sugar and mix well.

Add rosewater,mix well and cook on low flame for 12-15 minutes.

Add green food color and citric acid,mix well and cook on low flame for 25-30 minutes or until syrup is thick & keep mixing in between.

Add citric acid and mix well.

Let it cool down.

Can be stored in refrigerator for up to 2 months (yields 1.5 litres).

In 1 cup of milk or water,add elaichi sharbat,mix well & serve!

Recipe By: Seema Hanif

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