Kesar Chandan Sharbat (Saffron Sandal Syrup)

Kesar Chandan Sharbat (Saffron Sandal Syrup) is a traditional Indian beverage perfect to cool down your body. Here is how to make it (vegan, gluten-free).

About Kesar Chandan Sharbat

Kesar Chandan Sharbat (Saffron Sandal Syrup) is a traditional Indian beverage made using saffron strands, sandalwood powder, and a few more ingredients.

It is mildly sweet and tangy and very refreshing. The sandal has body-cooling properties and this sarbat is perfect to serve on hot summer days.

This syrup keeps well in the refrigerator for 5-6 months. So you can easily double or triple the recipe and keep making the sharbat whenever you want to.

Here are a few more Indian beverage recipes that you may like

• Mohabbat Ka Sharbat
• Phalse Ka Sharbat
• Beetroot Chaas
• Badam Ka Sharbat
• Jaljeera
• Kesar Badam Milk
• Rose Soda
• Masala Soda

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 quality chandan powder in Indian grocery stores or you can order it online from shopping portals.

Storage Suggestions

The kesar sugar concoction will easily last you for 5-6 months when stored in an air-tight container in the refrigerator. Use a clean and dry spoon for every use, as it will ensure that the syrup lasts longer.

You Might Also Like

Recipe Card

Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★

Kesar Chandan Sharbat Recipe (Saffron Sandal Syrup)

Kesar Chandan Sharbat (Saffron Sandal Syrup) is a traditional Indian beverage perfect to cool down your body. Here is how to make it.

5 from 3 votes

Print Pin Rate

Course: Beverage

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 15 people

Calories: 259kcal

Author: Neha Mathur

Ingredients 

1x2x3x

• ▢ 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 or Metric

Cook ModePrevent your screen from going dark

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 heat and let it rest for 30 minutes.
• Add 1 liter 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 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.

Notes

This recipe can be easily doubled or tripled.

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

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!