• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Healthy Recipes
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Indian Beverages » Badam Sharbat (Almond Sharbat)

    Published: May 8, 2022 | Last Updated On: Jan 18, 2023 by Neha Mathur

    Badam Sharbat (Almond Sharbat)

    174 shares
    Jump to Recipe

    Badam Sharbat (Almond Sharbat) is a refreshing Indian beverage made using almonds, sugar, and saffron strands. Make it this summer to beat the heat (gluten-free).

    Here are a few more Indian drinks that you can serve to your guests – Saffron Milk, Masala Chaas, Nimbu Shikanji, Rose Lassi, Beetroot Chaas, Piyush, Ragi Malt, Masala Soda, Fuljar Soda, Carrot Milk, and Strawberry Lassi.

    Badam Sharbat is a refreshing Indian beverage made using almonds, sugar, and saffron strands. Make it this summer to beat the heat!
    Jump to:
    • About Badam Sharbat (Almond Sharbat)
    • Ingredients
    • How To Make Badam Sharbat
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Badam Sharbat (Almond Sharbat)

    Badam Sharbat (Almond Sharbat) is a healthy, energizing, and refreshing Indian drink made using 5 simple ingredients – almond, saffron, sugar, milk, and cardamom powder.

    It is a great “ready-to-serve” beverage, that is great to serve your entire family or the guests.

    My recipe makes 20 glasses of badam ka sharbat. You can easily half, double, or triple the recipe as per your requirement.

    Ingredients

    Badam sharbat ingredients.

    This flavorsome Indian drink needs just 5 ingredients – almonds, saffron strands, sugar, cardamom powder, and milk.

    Use high-quality almonds for the best taste.

    Saffron adds a rich flavor along with a beautiful yellow-orangish hue.

    Use whole milk (full-fat milk) for the creamy texture. To make it healthier, use low-fat or skim milk.

    To make it vegan, you can use any plant-based milk like oat milk, soy milk, almond milk, or coconut milk.

    Do not miss cardamom powder, it perks up the taste of this drink instantly. If you do not have cardamom powder, crush the cardamom seeds and add them to the drink.

    You can also add melon seeds with almonds to make it creamier.

    How To Make Badam Sharbat

    Rinse 250 g of almonds with water and soak them in 3 cups of cold water for 8-10 hours.

    Soaked almonds.

    Drain the water and rinse the almonds once again and remove their skin.

    Skin of the almonds removed.

    Add the peeled almonds to a blender along with 1 and ½ cups of water and 1 pinch of saffron strands and blend to make a smooth paste.

    Almonds, saffrona nd water added to a blender.
    Smooth paste made.

    Add 6 cups of water and almond paste to a large pot and heat over medium heat, stirring frequently to prevent scorching at the bottom of the pan.

    Water and almond paste added to a large pot.

    Once the mixture comes to a boil, reduce the heat to low and cook for 12-15 minutes, stirring frequently.

    Mixed well.

    Add 3 cups of sugar and cook for another 5 minutes.

    Add 1 teaspoon cardamom powder and mix well.

    Cardamom powder added to the pot.

    Remove the pan from the heat. The badam sharbat concentrate is ready.

    Let it cool completely and then store it in an airtight container and refrigerate for up to 7 days or freeze for up to 6 months.

    Ready badam sharbat concentrate.

    To make the sharbat, add ½ cup of concentrate to a tall glass. Top the glass with chilled milk, add a few ice cubes and stir well. Serve chilled.

    In winter, you can add the concentrate to hot milk and sip it hot.

    Storage Suggestions

    Store the almond sharbat concentrate for about a week (7 days) in an air-tight container in the refrigerator. To serve, just add chilled milk and ice cubes.

    Use a clean and dry spoon to take out the almond concentrate, this will ensure that it lasts longer.

    I personally like to freeze this sharbat in small containers for up to 6 months. This way, I can just pull out one container and use it for 3-4 days without the rest of it getting spoiled.

    You Might Also Like

    • Dates Milkshake (Khajoor Milkshake)
    • Mint Cooler
    • Green Grapes Mojito
    • Milo Milkshake

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Badam Sharbat (Almond Sharbat) is a refreshing Indian beverage made using almonds, sugar, and saffron strands. Make it this summer to beat the heat!

    Badam Sharbat Recipe (Almond Sharbat)

    Badam Sharbat is a refreshing Indian beverage made using almonds, sugar, and saffron strands. Make it this summer to beat the heat!
    4.34 from 3 votes
    Print Pin Rate
    Course: Beverage
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Soaking Time: 10 hours
    Total Time: 10 hours 25 minutes
    Servings: 20 people
    Calories: 188kcal
    Author: Neha Mathur

    Ingredients 

    • 250 grams badam (almonds)
    • 7 and ½ cups water (divided)
    • 1 pinch saffron strands
    • 2 teaspoons cardamom powder
    • 3 cups sugar
    • milk (as required)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Rinse almonds with water and soak them in 3 cups of cold water for 8-10 hours.
    • Drain the water and rinse the almonds once again and remove their skin.
    • Add the peeled almonds to a blender along with 1 and ½ cups of water and saffron strands and blend to make a smooth paste.
    • Add 6 cups of water and almond paste to a large pot and heat over medium heat, stirring frequently to prevent scorching at the bottom of the pan.
    • Once the mixture comes to a boil, reduce the heat to low and cook for 12-15 minutes, stirring frequently.
    • Add sugar and cook for another 5 minutes.
    • Add cardamom powder and mix well.
    • Remove the pan from the heat. The badam sharbat concentrate is ready.
    • Let it cool completely and then store in an airtight container and refrigerate for up to 7 days or freeze for up to 6 months.
    • To make the sharbat, add ½ cup of concentrate to a tall glass. Top the glass with chilled milk, add a few ice cubes and stir well. Serve chilled.
    • In winter, you can add the concentrate to hot milk and sip it hot.

    Video

    https://www.youtube.com/watch?v=uP74L1TjWi0

    Notes

    My recipe makes 20 glasses of badam ka sharbat. You can easily half, double, or triple the recipe as per your requirement.
    Use whole milk (full-fat milk) for the creamy texture. To make it healthier, use low-fat or skim milk.
    To make it vegan, you can use any plant-based milk like oat milk, soy milk, almond milk, or coconut milk.
    You can also add melon seeds with almonds to make it creamier.

    Nutrition

    Calories: 188kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 5mg | Potassium: 94mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Indian Beverage Recipes

    • Kashmiri Kahwa Tea
    • Paan Shots
    • Lemongrass Chai (Indian Lemongrass Milk Tea)
    • Kathiyawadi Tadka Chaas

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

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

      Recipe Rating




    1. charmy harry

      August 04, 2014 at 1:05 pm

      Thank You. Good recipe 🙂

      Reply
    2. Ramya Venkateswaran

      August 04, 2014 at 3:25 pm

      thats really a refreshing compose there:)yummy

      Reply
    3. Swaps

      August 27, 2014 at 5:07 pm

      Wow Neha. Such a nice alternative to the store bought ready mixes!

      Reply
    4. Dhara

      January 21, 2015 at 10:45 am

      Would this taste good in winter as a hot drink?

      Reply
      • msnehamathur

        January 21, 2015 at 2:08 pm

        May be. Just give it a try and let me also kmow 🙂

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Healthy Recipes

    • Healthy Broccoli Apple Salad
    • Persian Watermelon Salad (With Cucumber And Feta)
    • Jamaican Cucumber Salad
    • Lemon Capellini Salad (With Tomatoes And Capers)
    • Lemon Garlic Salad Dressing
    • Mediterranean Chickpea Quinoa Salad

    Indian Winter Recipes

    • Punjabi Sarson Ka Saag
    • Saag Paneer
    • Makki ki Roti (Vegan, Gluten Free)
    • Gobi Paratha
    • Gond Ke Laddu
    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya

    Most Popular Recipes

    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP