Ingredients:
- Gond katira (Tragacanth gum) 2 tbs
- Pani (Water) 3 Cups
- Pani (Water) 1 & ½ Cups
- Sandal ki lakri (Sandal wood) 2 sticks (soaked in water for 5-6 hours) optional
- Rose petal dried 1/4 Cup
- Pani (Water) ½ Cup
- Cheeni (Sugar) 1 kg
- Pani (Water) ½ litre
- Tarti (Citric acid) 1 pinch
- Pani (Water) 1-2 tbs
- Red food color 1/4 tsp or as required
- Kewra water 1 tbs
- Rooh afzah essence ½ tsp (optional)
- Pani (Water) 1 litre
- Laal sharbat ½ Cup or to taste
- Ice cubes
- Lemon slices
Directions:
In mortal & pestle,add tragacanth gum,crush coarsely & take out in bowl.
Add water and soak for 10-15 minutes.
In saucepan,add soaked tragacanth,water,mix well and bring it to boil,cook on low flame for 2-3 minutes then strain & discard the gum & set aside the strained liquid for later use.
In sauce pan,add soaked sandal,dried rose petal,water,mix well and bring it to boil and cook for 2-3 minutes then strain well & set aside.
In wok,add sugar,water,mix well and cook & stir until sugar dissolved (approx. 6-8 minutes).
Now add strained tragacanth gum water and mix well.
Add strained rose+sandal water,citric acid and mix well.
If there is any scum on the surface and spoon it off.
In water,add red food color and mix well.
Add dissolve food color,mix well and cook on low flame for 8-10 minutes & keep mixing in between.
Add kewra water,rooh afzah essence,mix well and cook for 2-3 minutes.
Let it cool down.
Can be stored in refrigerator for up to 2 months (yields approx.2 litre).
In jug,add water,laal sharbat and mix well.
In serving glass,add ice cubes,lemon slices and prepared laal sharbart & serve!
Ajza:
- Gond katira (Tragacanth gum) 2 tbs
- Pani (Water) 3 Cups
- Pani (Water) 1 & ½ Cups
- Sandal ki lakri (Sandal wood) 2 sticks (soaked in water for 5-6 hours) optional
- Rose petal dried 1/4 Cup
- Pani (Water) ½ Cup
- Cheeni (Sugar) 1 kg
- Pani (Water) ½ litre
- Tarti (Citric acid) 1 pinch
- Pani (Water) 1-2 tbs
- Red food color 1/4 tsp or as required
- Kewra water 1 tbs
- Rooh afzah essence ½ tsp (optional)
- Pani (Water) 1 litre
- Laal sharbat ½ Cup or to taste
- Ice cubes
- Lemon slices
Directions:
Mortal & pestle mein gond katira dal ker coarsely crush ker lein & bowl mein nikal lein.
Pani dal dein aur 10-15 minutes kliya soak ker lein.
Saucepan mein soaked gond aur pani dal ker mix karein aur ubal anay ka bad halki acch per 2-3 minutes kliya paka lein phir strain ker ka gum ko discard ker dein aur strained liquid ko bad mein use kernay kliya side per rakh dein.
Saucepan mein soaked sandal ki lakri,dried rose petal aur pani dal ker ache tarhan mix karein aur ubal anay ka bad 2-3 minutes kliya paka lein phir ache tarhan strain ker ka side per rakh dein.
Karhai mein cheeni aur pani dal ker ache tarhan mix karein aur cheeni ghul janay tak paka lein (approx. 6-8 minutes) aur beej beej mein chamcha chalatey rahein.
Ab strained gond katira water dal ker mix ker lein.
Strained rose+sandal water aur tatri dal ker ache tarhan mix karein.
Agar upper koi scum ho tou spoon sa nikal lein.
Pani mein red food color dal ker ache tarhan mix karein.
Dissolve food color dal ker ache tarhan mix karein aur halki ancch per 8-10 minutes kliya paka lein aur beej beej mein chamcha chalatay rahein.
Kewra water aur rooh afzah essence dal ker mix karein aur 2-3 minutes kliya paka lein.
Thanda ker lein.
2 months tak refrigerator mein store ker saktay han (yields approx.2 litre).
Jug mein pani aur laal sharbat dal ker ache tarhan mix ker lein.
Serving glass mein ice cubes,lemon slices aur tayyar laal sharbat sharbat dal ker serve karein.
