Badam Ka Sharbat / Refreshing Sherbet made with Almonds

Author: Neha Mathur


  • Almonds / Badam ¬†- 250 g
  • Water - 5 cups
  • Saffron - a good pinch
  • Cardamom powder - 1 tsp
  • Sugar - 1 cup
  • Milk to add to the sharbet.


  1. Wash and soak almonds for 2-3 hours.
  2. Remove the skin and grind in a grinder to make a smooth paste.
  3. Add little water if required.
  4. Add almond paste, 5 cups water and saffron in a pan and cook till the mixture comes to a boil.
  5. Reduce the heat and boil till the mixture is reduced to half.
  6. Add sugar and cook for another 5 minutes.
  7. Add cardamom powder and mix well.
  8. Store the sharbat in a sterilized bottle and  refrigerate for up to 6-7 days.
  9. When ready to serve, add 1/4 cup sharbat in a glass and top the glass with cold milk and ice cubes.
  10. Serve chilled.