Ingredients:

• 1 liter – container fragrant jasmine (mogra) flowers
• 1 liter – water
• 5 drops – kewra essence
• 1/2 tsp – citric acid

Method:

1. Soak jasmine flowers, destalked, in water in a large vessel. Cover and leave overnight or for 10-12 hours at least. Strain flowers through a muslin cloth, saving water.
2. Keep water undisturbed for half an hour.
3. Pour out water carefully in a deep vessel, keeping any dirt deposits down.
4. Add sugar, heat, stirring gently, occasionally.
5. When it comes to a boil, reduce heat simmer for 15 minutes.
6. Take off fire, wait for 5-7 minutes, stir in essence and citric acid.
7. Bottle when fully cooled to room temperature.
8. Refrigerate and use as required.
9. To Use:
10. Add 2-3 tbsp. of syrup (as per taste) to 250 ml. chilled water.
11. Stir and serve cold.

Recipe courtesy of Saroj Kering