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Garmi Maaroo! Khus Ka Sharbat – Beat the Heat with this Thanda Thanda Drink!

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Chef Curry Do’pyaza

Garmi Maaroo! Khus Ka Sharbat – Beat the Heat with this Thanda Thanda Drink!

Namaste and Sat Sri Akal, my lovely food-loving friends! Chef Curry Do’pyaza here, ready to share another delicious secret from my kitchen straight to your hearts (and stomachs!).

Summer is upon us, and in India, that means one thing: scorching heat! But don’t you worry, my friends, because I have the perfect antidote – Khus Ka Sharbat! This emerald green drink is not just refreshing; it’s a taste of pure bliss.

We Indians love our Khus Ka Sharbat. You’ll find it flowing freely during festivals like Holi and Diwali, weddings, and basically any occasion where people gather to celebrate under the sun. It’s especially popular during Ram Navami when devotees observe fasts and need something cooling and revitalizing. It’s the ultimate summer cooler, enjoyed in every Indian household from April to July.

A Sip of History:

Khus, also known as Vetiver, has been used in India for centuries, not just for its cooling properties but also for its fragrant roots. The Mughal emperors were particularly fond of it, using it to scent their palaces and create refreshing drinks. The Sharbat is believed to have originated in the Mughal era, and it quickly became a beloved drink across the country.

Ready to get started? Here’s what you need:

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes

Ingredients:

  • Cheeni (Sugar): 1 cup
  • Pani (Water): 1 cup + 4 cups
  • Khus Essence (Vetiver Essence): 2-3 teaspoons (adjust to your liking)
  • Nimbu ka Ras (Lemon Juice): 1 tablespoon (optional, for a tangy twist)
  • Hara Rang (Green Food Coloring): A tiny pinch (optional, for a vibrant color)

Let’s Get Cooking!

  1. Make the Sugar Syrup: In a deep pan or pot, combine 1 cup of cheeni (sugar) with 1 cup of pani (water).
  2. Melt and Simmer: Place the pan on your gas stove over medium heat. Stir continuously until the cheeni (sugar) completely dissolves.
  3. Simmer to Perfection: Once the cheeni (sugar) is dissolved, bring the mixture to a gentle simmer. Let it simmer for about 5-7 minutes, or until the syrup thickens slightly. You don’t want it to caramelize, just a nice, smooth syrup.
  4. Cool it Down: Remove the pan from the heat and let the sugar syrup cool completely.
  5. Mix it Up: In a large pitcher, combine the cooled sugar syrup with the remaining 4 cups of pani (water).
  6. Add the Magic: Stir in the Khus Essence (Vetiver Essence). Start with 2 teaspoons and add more to taste. Remember, a little goes a long way!
  7. A Tangy Twist (Optional): If you like a little zing, add the Nimbu ka Ras (Lemon Juice).
  8. Color Pop (Optional): If you want a more vibrant green color, add a tiny pinch of Hara Rang (Green Food Coloring). Be careful not to add too much, or it will look artificial.
  9. Chill Out: Refrigerate the Khus Ka Sharbat for at least 2 hours, or until it is thoroughly chilled.
  10. Serve and Enjoy: Pour the chilled Khus Ka Sharbat into glasses filled with ice cubes. Garnish with a slice of lemon or a sprig of mint, if desired.

Chef Curry’s Top Tips for a Perfect Sharbat:

  • Quality Matters: Use good quality Khus Essence for the best flavor and aroma.
  • Sweetness is Key: Adjust the amount of cheeni (sugar) according to your preference. Some people like it sweeter, others prefer it less so.
  • Chill, Chill, Chill: Khus Ka Sharbat is best served ice-cold. The colder, the better!
  • Experiment: Add a pinch of black salt (Kala Namak) for a unique and refreshing flavor.

Different Ways to Make Your Sharbat:

  • Gas Stove: The method described above is perfect for the gas stove.
  • Induction Stove: The process is the same as the gas stove. Just ensure your cookware is induction-friendly.
  • Microwave: You can make the sugar syrup in the microwave. Combine cheeni (sugar) and pani (water) in a microwave-safe bowl and heat in 1-minute intervals, stirring in between, until the cheeni (sugar) dissolves and the syrup thickens slightly.
  • Slow Cooker/Crockpot: While not ideal for the entire recipe, you could use a slow cooker to make a large batch of sugar syrup. Just combine cheeni (sugar) and pani (water) and cook on low for a few hours until the syrup thickens.

Nutritional Information (per serving, approximate):

  • Calories: 150-200
  • Carbohydrates: 35-50g
  • Protein: 0g
  • Fat: 0g

(Note: This is an estimate and will vary depending on the amount of cheeni (sugar) used.)

Serving Suggestions:

  • Serve it chilled on a hot day.
  • Offer it to guests as a refreshing welcome drink.
  • Pair it with spicy snacks like samosas or pakoras.
  • Use it as a base for cocktails or mocktails.

So there you have it, my friends! A simple, delicious, and incredibly refreshing recipe for Khus Ka Sharbat. I urge you to try this recipe at home and share it with your friends and family. Let me know how it turns out in the comments below!

Until next time, happy cooking and stay cool!

Your friend in the kitchen,

Chef Curry Do’pyaza!