Kesar Chandan Sharbat Recipe
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.
Here are a few more Indian beverage recipes that you may like: Mohabbat Ka Sharbat, Beetroot Chaas, Badam Ka Sharbat, and Jaljeera.
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Table of Contents
About Kesar Chandan Sharbat
Kesar Chandan Sharbat (Saffron Sandal Syrup) is a traditional Indian beverage made from saffron strands, sandalwood powder, and other ingredients.
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.
Ingredients
Kesar Chandan Sharbat is prepared with just a few simple ingredients. All you need are saffron (kesar), water, edible-grade sandalwood powder (chandan powder), white granulated sugar, citric acid, and freshly squeezed lime juice.
Use the best quality Kesar for the best flavor and color.
You can easily get edible chandan powder in Indian grocery stores or order it online from shopping portals.
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.
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Kesar Chandan Sharbat 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
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.
- Tip – Shake the bottle well before pouring the syrup into the glass.
- Add a few ice cubes to the glass and serve chilled.
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.
Oh I have to get my hands on some of that powder.. sandalwood sounds amazing.
Super stuff! You put it up! Really love this Sharbat.
Thnx dear 🙂