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.