Laal Sharbat

So finally you can make it at home. Here is our Laal sharbat recipe so that you can make and store to enjoy a refreshing glass any time you want. #HappyCookingToYou #FoodFusion #Ramzan

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  • 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


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!

Recipe By: Kanwal Mohsin

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