Rose Sabja Sharbat is a chilled, nutty milk drink flavoured with rose syrup and rose water and finished with soaked sabja seeds. This recipe from Chef Thayanithi Tamilarasu of Signature Club Resort, Brigade Group, blends almonds, pistachios and cashews with warm spices such as cardamom and cinnamon. Plan ahead, as it needs at least four hours in the fridge, or can be left overnight.
Recipe by: Chef Thayanithi Tamilarasu, Sr. Sous Chef, Signature Club Resort, Brigade Group
Ingredients for Rose Sabja Sharbat
- Nuts – (Almonds 10 nos; Pista 8 nos; Cashew 8 nos)
- Melon Seeds – ¼ tbsp
- Fennel Seeds – ¼ tbsp
- Sabja Seeds – 1 tbsp (soaked)
- Green Cardamom – 6 nos
- Cinnamon – ½ inch
- Black Pepper – 2 corns
- Saffron Strands – 1 pinch (optional)
- Rose Syrup – 3 tbsp
- Rose Water – 1 tsp
- Milk – 500 ml
- Rose Petals – 2 nos
- Sugar – 3 tbsp
- Salt – 1 pinch (optional)
How to Make Rose Sabja Sharbat
- Bring milk to a boil and add sugar.
- Bring 2 cups of water to a boil, toss in the nuts and blanch for a minute.
- Drain and rinse with cold water to quickly cool them down.
- Add to a blender along with melon seeds, fennel seeds, black pepper, cardamom, cinnamon, salt and saffron (optional).
- Make a coarse paste and then blend in the milk till smooth.
- Add rose syrup and rose water.
- Allow to cool, refrigerate for a minimum of 4 hours or overnight.
- Mix Well, strain and add sabja seeds (Soak sabja seeds in a glass of water for 20 minutes.
- Strain excess water if any).
- Serve chilled garnished with rose petals.
