Kesar Chandan Sherbat
by Tarla Dalal

Saffron is one of the most expensive ingredients available today. And with enough good reason! Its rich flavour can transform any dish instantly. It was abundantly used by the Mughlai in a variety of dishes. Here saffron has been combined with the cooling and highly scented sandalwood a truly magnificent combination!

This recipe has been viewed 30644 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

Kesar Chandan Sherbat recipe - How to make Kesar Chandan Sherbat

A small piece of sandalwood (chandan)
2 pinches saffron (kesar) strands
4 tbsp lemon juice
6 tbsp sugar
1/4 tsp cardamom (elaichi) powder
1/4 tsp salt
Crushed ice-cubes for serving

Method

Rub the sandalwood piece with a little water on a rough surface till you get 1½ teaspoon of paste. Keep aside.
Heat the saffron in a small bowl with a little warm water and rub until it dissolves.
Transfer the saffron mixture to a larger bowl, add the sandalwood paste, lemon juice, sugar, cardamom powder and salt and mix well.
Pour into 6 individual glasses and serve topped with crushed ice-cubes.

Nutrient values per

Energy	75 cal
Protein	0.2 g
Carbohydrates	18.1 g
Fiber	0.3 g
Fat	0.2 g
Cholesterol	0 mg
Vitamin A	0 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0 mg
Vitamin C	7.8 mg
Folic Acid	0 mcg
Calcium	14 mg
Iron	0.1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	0 mg
Potassium	54 mg
Zinc	0 mg