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).
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, and Masala Soda.
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.
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), 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.
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Recipe Card
Kesar Chandan Sharbat Recipe (Saffron Sandal Syrup)
Ingredients
- 1 liter water (plus ½ cup)
- 5 cups granulated 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 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.
Richa
Super stuff! You put it up! Really love this Sharbat.
msnehamathur
Thnx dear 🙂
Thalia @ butter and brioche
Oh I have to get my hands on some of that powder.. sandalwood sounds amazing.
Marina Madhu
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.