Badam Sharbat Recipe (Almond Sharbat)

4.34 from 3 votes

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

Prep Time5

Cook Time20

Soaking Time10

Total Time10 25

Course: Beverage

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

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.

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. You can also 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.