How to make Chandan Sherbet -
Chilled milk flavoured with sandalwood.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Edible chandan powder (खाने का चन्दन पावडर), Sugar (चीनी)
Cuisine : Indian
Course : Beverages
You can also find more Beverages recipes like Doodhi Juice Rangbirangi Squash Frozen Mango And Pineapple Margherita Fruit punch
Chandan Sherbet Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chandan Sherbet Recipe
Edible chandan powder 5 grams
Sugar 500 grams
Green cardamoms 15
Milk 1 tablespoon
Lemons 1/2
Method
Step 1
Take sugar and green cardamoms in a pan. Add three and three fourth cups of water.
Step 2
Boil for twenty minutes, stirring occasionally. When it first comes to a boil add milk. The scum from the sugar will collect on the top. Skim this off with a slotted spoon. Add lemon juice. After twenty minutes remove from heat.
Step 3
Tie chandan powder in a piece of clean muslin cloth and add to syrup. Immediately cover the vessel with a lid. Keep aside for at least twenty four hours. Strain the following day. Store sherbet in sterilized glass bottles. To serve, dilute as desired with chilled water and serve topped with crushed ice.
Nutrition Info
Calories : 139.7 Kcal
Carbohydrates : 26.3 gm
Protein : 0.93 gm
Fat : 1.1 gm
Other : 0.8
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
