Ingredients:

• 1kg – Sugar
• 1/2 litre – water
• 10gm – chandan (sandalwood) powder
• 4 – leaves warak (beaten silver sheets used on mithai)
• 2 tbsp – Milk
• 25 – Cardamoms (peeled and coarsely ground)
• 1 – Lemon (juice)

Method:

1. Boil the water along with sugar.
2. After one boil, add milk.
3. Spoon off the dirt collected on top.
4. Add cardamoms and stir at regular intervals.
5. Add lemon juice and mix well.
6. After 30 minutes, remove the sugar syrup from gas.
7. Tie the chandan powder in a fine muslin cloth and add this (potli) bag to the sugar syrup.
8. Cover the vessel with a lid immediately.
9. Keep aside overnight.
10. The next day strain and add the warak (crush it slightly with your fingers).
11. Store the sharbat in a dry sterilized bottle.
12. Refrigerate.
13. To serve:
14. In a glass, pour 3 to 4 tbsp chandan sharbat and add sufficient water and crushed ice.
15. Mix well and serve chilled.

Recipe courtesy of Anita Raheja