Kesar Chandan Syrup

Ingredients 

• 2 large pinches of saffron (kesar)
• ¼ cup edible sandalwood (chandan) powder
• 1 cup sugar
• 1 tablespoon lemon juice
• ¼ teaspoon green cardamom powder
• Ice cubes as required

Method 

1. Take edible sandalwood powder in a bowl, add ½ cup water and mix well. 
2. Heat a non-stick pan, add saffron strands and dry roast for 30 seconds.
3. Add 2 cups water, mix well and cook till the mixture has reduced to half. Take the pan off the heat.
4. Heat another non-stick pan, add sugar and 1 cup water, mix well and cook till the sugar melts. Add lemon juice, mix and cook for 1-2 minutes. 
5. Discard the scum that forms on the surface of the mixture. Cook till the mixture reaches soft ball consistency.
6. Strain the sugar syrup into the saffron mixture and place the pan back on heat and cook for 4-5 minutes. Add green cardamom powder and mix well and cook for 5-6 minutes. Take the pan off the heat and allow the mixture to cool completely.
7. Add the sandalwood mixture and mix well. Transfer this into a glass bottle or an air tight container. This is the kesar chandan syrup.
8. To serve, pour 2-3 tablespoons of the syrup into each serving glass. Add ice cubes, top it up with water and mix till well combined. Serve immediately.