Kesar Chandan Sharbat Recipe

By Neha Mathur

5 from 3 votes
Updated: Apr 21, 2025
Jump to RecipeRate Recipe
GFIndian Gluten FreeVIndian Vegan
Pinterest Hidden Image

This post may contain affiliate links. Please read our privacy policy.

Kesar Chandan Sharbat (Saffron Sandal Syrup) is a traditional Indian beverage made with edible chandan (sandalwood), saffron strands, and sugar. It is mildly sweet, tangy, and very refreshing. This syrup keeps well in the refrigerator for 5-6 months. You can easily double or triple the recipe and continue making the sharbat whenever you want. Make this refreshing drink using my easy recipe.

Here are a few more Indian beverage recipes that you may like: Mohabbat Ka Sharbat, Beetroot Chaas, Badam Ka Sharbat, and Jaljeera.

Kesar Chandan Sharbat served in a glass.

Table of Contents

Storage Suggestions

The Kesar sugar mixture will easily last 5-6 months when stored in an airtight container in the refrigerator. Using a clean, dry spoon for each use will help the syrup last longer.

Other Summer Drink Recipes We Recommend

Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.

A tall glass filled with yellow-colored Kesar Chandan Sharbat, ice cubes, and a few saffron strands on top, placed on a rustic surface with ice pieces and a wooden board in the background.
5 from 3 votes

Kesar Chandan Sharbat Recipe

By: Neha Mathur
Kesar Chandan Sharbat (Saffron Sandal Syrup) is a traditional Indian beverage made with edible chandan (sandalwood), saffron strands, and sugar. Make this refreshing drink using my easy recipe.
Prep: 5 minutes
Cook: 15 minutes
Resting Time: 30 minutes
Total: 50 minutes
Servings: 15 people
Save Recipe Pin Recipe Rate Recipe Print Recipe

Ingredients 

  • 1 liter water (plus ½ cup)
  • 5 cups granulated white sugar
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoon edible grade sandalwood powder (chandal powder)
  • 1 gram saffron strands
  • 1 teaspoon citric acid
US Customary – Metric
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Instructions 

  • Heat ½ cup of water in a small pan over medium heat, and when it starts to boil, add saffron to it.
  • Remove the pan from the heat and let it rest for 30 minutes.
  • Add 1 liter of water, sugar, and lime juice to another large pan and heat over medium-high heat until it comes to a boil, stirring frequently.
  • Reduce the heat to low and cook for 6-8 minutes.
  • Pass this mixture through a fine-mesh strainer.
  • Add the saffron, which has been soaked in water, sandalwood powder, and citric acid to the sugar mixture and mix well.
  • Transfer the syrup to a clean glass bottle.
  • You can store this syrup for up to 6 months in the refrigerator.
  • To make the sharbat, add 1 tablespoon of kesar chandan syrup to a glass and top the glass with chilled water.
    • Shake the bottle well before pouring the syrup into the glass.
  • Add a few ice cubes to the glass and serve chilled.

Nutrition

Calories: 259kcal, Carbohydrates: 67g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Sodium: 4mg, Potassium: 6mg, Fiber: 1g, Sugar: 67g, Vitamin A: 2IU, Vitamin C: 1mg, Calcium: 3mg, Iron: 1mg
Like this recipe? Rate and comment below!
5 from 3 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. 5 stars
    Absolutely! I still have some sandal that I brought from India in 2020 and it needs to be consumed asap! Thanks for this great recipe, I will try it out tomorrow! Only a country like India could prepare drinks with kesar, chandan, orrose water; I love India and I miss India so much! Kind regards from Portuga, Madeira Island.

    Reply