Badam Sharbat (Almond Sharbat)

4.34 from 3 votes

Badam Sharbat (Almond Sharbat) is a refreshing Indian beverage made with almonds, sugar, and saffron strands. Make it using my easy recipe.

Here are a few more Indian drinks that you may like: Saffron Milk, Masala Chaas, Shikanji, Rose Lassi, and Beetroot Chaas.

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

Badam Sharbat (Almond Saffron) is a healthy, energizing, and refreshing Indian drink made with five simple ingredients: almonds, saffron, sugar, milk, and cardamom powder.

It is a great “ready-to-serve” beverage for serving your entire family or guests.

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

Ingredients

Badam sharbat ingredients.

This flavorsome Indian drink has just five 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.

For a creamy texture, use chilled whole milk (full-fat milk). To make it healthier, use low-fat or skim milk.

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

Do not miss cardamom powder; it instantly enhances the taste of this drink. 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, 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 the bottom of the pan from scorching.

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 sharbat concentrate is ready.

Let it cool completely and store it in an airtight container. Refrigerate for up to 7 days, or freeze for up to 6 months. I like to freeze this sharbat in small containers. This way, I can pull out one container and use it for 3-4 days without spoiling the rest.

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.

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Badam Sharbat (Almond 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

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!
Prep: 5 minutes
Cook: 20 minutes
Soaking Time: 10 hours
Total: 10 hours 25 minutes
Servings: 20 people

Ingredients 

  • 250 grams badam (almonds)
  • 7 and ½ cups water (divided)
  • 1 pinch saffron strands
  • 2 teaspoons cardamom powder
  • 3 cups granulated white sugar
  • chilled whole milk (as required)
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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 store it in an airtight container. Refrigerate for up to 7 days, or freeze for up to 6 months. I like to freeze this sharbat in small containers. This way, I can pull out one container and use it for 3-4 days without spoiling the rest.
  • 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

YouTube video

Notes

My recipe makes 20 glasses of badam ka sharbat. You can easily half, double, or triple the recipe as required.
For a creamy texture, use whole (full-fat) milk. To make it healthier, use low-fat or skim milk.
To make it vegan, you can use plant-based milk like oat, soy, almond, 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
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