Garmi Gone Good: Chef Curry’s Cool Sharbat Secrets!

Namaste, mere pyaare doston! And a very warm Adaab to all my readers! Chef Curry Do’pyaza here, ready to share a recipe that’s cooler than a cucumber in Shimla and sweeter than jalebi on Diwali! Today, we are diving deep into the delightful world of Sharbat – the quintessential Indian summer cooler!

Sharbat isn’t just a drink; it’s a feeling. It’s the taste of childhood summers, the sweet relief after a scorching day, and the vibrant colours of celebration. We drink it during Ramadan, Holi, Diwali, and basically anytime the sun feels like it’s trying to boil us alive! It’s a welcome drink for guests, a festive treat, and a daily dose of deliciousness.

A Sip Through Time

Sharbat’s history is as rich and colourful as the drink itself. Originating in Persia and the Middle East, it travelled to India with the Mughals. The word “Sharbat” comes from the Arabic word “sharba,” meaning “a drink.” Over centuries, it has evolved into countless regional variations, each with its own unique flavour profile. From the cooling rose sharbat to the tangy lemon sharbat, there’s a sharbat for every palate!

Recipe: Rose Sharbat (Gulab ka Sharbat)

This recipe is for a concentrated rose syrup that you can mix with water or milk for a refreshing drink.

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

Cheeni (Sugar): 2 cups
Pani (Water): 1 cup
Gulab Jal (Rose Water): 1/2 cup
Gulab ki Pattiyaan (Rose Petals): 1 cup (fresh, fragrant, and pesticide-free)
Nimbu ka Ras (Lemon Juice): 1 tablespoon
Laal Rang (Red Food Colouring): A tiny pinch (optional, for a vibrant colour)

Instructions:

Prepare the Roses: Gently wash the fresh rose petals. Pat them dry with a soft cloth. This removes any unwanted dirt.
Make the Syrup: In a heavy-bottomed pot (a thick one prevents burning), combine the sugar and water. Place it on your gas stove.
Cook the Syrup: Over medium heat, bring the mixture to a boil. Stir constantly until the sugar dissolves completely.
Add the Rose Petals: Reduce the heat to low. Add the rose petals to the simmering syrup. Let it simmer gently for about 20 minutes. This allows the rose petals to infuse their beautiful flavour and aroma into the syrup.
Strain the Syrup: Remove the pot from the heat. Let the syrup cool slightly. Use a fine-mesh sieve or a muslin cloth to strain the syrup, removing the rose petals.
Add the Finishing Touches: Stir in the rose water and lemon juice. If desired, add a tiny pinch of red food colouring for a more vibrant colour.
Cool and Store: Let the syrup cool completely. Pour it into a clean, airtight glass bottle. Store it in the refrigerator.

Tips for the Best Sharbat:

Use fresh, fragrant rose petals for the best flavour. Avoid using roses from florists, as they may have been treated with pesticides.
Don’t overcook the syrup, as it can become too thick and crystallize.
Adjust the amount of rose water and lemon juice to your liking.
For a richer flavour, you can add a few strands of saffron (kesar) to the syrup while it’s simmering.

Cooking it Your Way:

Gas Stove: This is the traditional and easiest method.
Induction Stove: Works perfectly well, just adjust the heat settings accordingly.
Pressure Cooker: Not recommended for this recipe.
Oven: Not recommended for this recipe.
Microwave: You can microwave the sugar and water mixture for a few minutes until the sugar dissolves, but simmering it on the stovetop gives a better flavour.
Air Fryer: Not recommended for this recipe.
Slow Cooker/Crockpot: Not recommended for this recipe.

Nutritional Information (per serving – diluted with water):

Calories: Approximately 80-100
Sugar: Varies depending on the concentration of the syrup.
Note: This is a high-sugar beverage. Consume in moderation.

Serving Suggestions:

Classic Sharbat: Mix 2-3 tablespoons of rose syrup with a glass of chilled water. Add ice cubes and a slice of lemon or lime.
Rose Milk: Mix 2-3 tablespoons of rose syrup with a glass of chilled milk. Garnish with chopped nuts or rose petals.
Sharbat Float: Add a scoop of vanilla ice cream to your rose sharbat for a decadent treat.
Cocktail Mixer: Use rose sharbat as a flavourful ingredient in cocktails and mocktails.

A Humble Request:

So there you have it, my friends! A simple, delightful recipe for Rose Sharbat that you can easily make at home. I urge you to try this recipe and share the sweet taste of tradition with your loved ones. Let the cool, refreshing taste of rose sharbat transport you to a place of peace and happiness. Happy cooking, and stay cool!

Garmi Gone Good: Chef Curry’s Cool Sharbat Secrets!