Muharram special doodh aur gud ka sharbat is a traditional and healthy sharbat made with milk and jaggery in Muharram. Agarwood is collected in the pot and then sharbat is added for a nice fragrance. One should try this easy doodh aur gud ka sharbat step-by-step photo procedure with a detailed video recipe.

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We can make doodh aur gud ka sharbat instantly within 5 minutes if chilled milk is ready in our refrigerator. Just mix chilled milk in melted jaggery, fennel seeds powder, and chopped cashew nuts. can serve immediately by adding some ice cubes. A traditional sugar-free sharbat recipe you may also like this

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Tips for perfect doodh aur gud ka sharbat:

  1. Always add boiled and chilled milk into the jaggery syrup.
  2. If we add hot milk to jaggery syrup the milk will breaks.
  3. Prefer chilled milk and chilled jaggery syrup.
  4. Can also add chopped almonds and pistachio.
  5. Agarwood is useful for a nice fragrance in the sharbat.

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Doodh aur gud ka sharbat recipe video:

Muharram special doodh aur gud ka sharbat recipe card:

muharram special doodh aur gud ka sharbat | doodh ka sharbat recipe
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Muharram special doodh aur gud ka sharbat is a traditional and healthy sharbat made with milk and jaggery in Muharram. Agarwood is collected in the pot and then sharbat is added for a nice fragrance

Course: Drinks
Cuisine: Indian
Keyword: doodh ka sharbat, gud ka sharbat, muharram special, muharram special doodh aur gud ka sharbat, sharbat, sharbat recipe
Servings: 3
Ingredients
Ingredients for doodh aur gud ka sharbat:
  • milk – 1/2 liter
  • jaggery – 1/4 kg
  • fennel seeds – 1/4 cup
  • cashew nuts – 1/4 cup
  • water – 3/4 glass
Instructions
Procedure for muharram special doodh aur gud ka sharbat:
Preparation before making sharbat:
  1. Boil 1/2 liter milk.

  2. When the milk begins to boil, switch off the fire and let it cool completely.

  3. Add 1/4 kg jaggery to a bowl.

  4. Pour 3/4 glass of water.

  5. Mix until jaggery dip inside the water.

  6. Set aside until the jaggery melts completely.

  7. Add 1/4 cup of fennel seeds to the blender.

  8. Blend to a fine powder and set aside.

  9. Chop 1/4 cup of cashew nuts and set aside.

Making sharbat:
  1. When jaggery melts completely, add 2 spoons of fennel powder.

  2. Mix well without lumps until fennel powder melts in jaggery.

  3. Take another bowl filter the jaggery syrup.

  4. Filter the dust in jaggery syrup and strain the seeds in fennel powder.

  5. Add boiled and chilled milk.

  6. Do not add hot or warm milk into the jaggery. The milk will break and sharbat will spoil.

  7. Add chopped cashew nuts and mix well.

  8. Finally, add ice cubes and can serve at this stage.

Collecting agarwood in a pot and adding sharbat in a traditional way:
  1. Heat a plate over a low flame, add a spoon of agarwood(oodh) at the center of the plate.

  2. This agarwood is useful for a nice fragrance in sharbat.

  3. When smoke begins then cover the pot.

  4. Collect the smoke in the pot for 2 minutes and cover the lid immediately.

  5. Let it set for 5 minutes until smoke melts in the pot.

  6. Mix sharbat and pour into the pot.

  7. Cover and leave for 5 minutes.

  8. Traditional Muharram special doodh aur gud ka sharbat is ready to serve.

  9. Serve immediately or can serve after some time.

  10. Take into a serving glasses.

  11. Can make 3 glasses of sharbat for this milk and jaggery quantity.

Recipe Notes
  1. Always add boiled and chilled milk into the jaggery syrup.
  2. If we add hot milk to jaggery syrup the milk will breaks.
  3. Prefer chilled milk and chilled jaggery syrup.
  4. Can also add chopped almonds and pistachio.
  5. Agarwood is useful for a nice fragrance in the sharbat.
  6. It is best to serve chilled sharbat.

Step by step procedure for doodh aur gud ka sharbat:

Preparation before making sharbat:

Boil 1/2 liter milk. When the milk begins to boil, switch off the fire and let it cool completely.

Add 1/4 kg jaggery to a bowl. Pour 3/4 glass of water.

Mix until jaggery dip inside the water. Set aside until the jaggery melts completely.

Add 1/4 cup of fennel seeds to the blender. Blend to a fine powder and set aside.

chop 1/4 cup of cashew nuts and set aside.

Making sharbat:

When jaggery melts completely, add 2 spoons of fennel powder.

Mix well without lumps until fennel powder melts in jaggery. Take another bowl filter the jaggery syrup. Filter the dust in jaggery syrup and strain the seeds in fennel powder.

Add boiled and chilled milk. Do not add hot or warm milk into the jaggery. The milk will break and sharbat will spoil. Always prefer chilled milk and chilled jaggery syrup for better results. Add chopped cashew nuts and mix well.

Can also add soaked almonds and pistachio. Finally, add ice cubes and can serve at this stage.

Collecting agarwood in a pot and adding sharbat in a traditional way:

Heat a plate over a low flame, add a spoon of agarwood(oodh) at the center of the plate. This agarwood is useful for a nice fragrance in sharbat.

When smoke begins then cover the pot.

Collect the smoke in the pot for 2 minutes and cover the lid immediately.

Let it set for 5 minutes until smoke melts in the pot. Mix sharbat and add to the pot. Cover and leave for 5 minutes.

Traditional Muharram special doodh aur gud ka sharbat is ready to serve. Serve immediately or can serve after some time. Take into a serving glasses. Can make 3 glasses of sharbat for this milk and jaggery quantity.

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http://faridascookbook.com/ Farida’s Cookbook is all about Indian recipes, which is managed by me and my husband Baig. I try to bring to you my recipes with simple and easy step by step procedures directly from my Kitchen.

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