So finally you can make it at home. Here is our Laal sharbat recipe so that you can make and store to enjoy a refreshing glass any time you want. #HappyCookingToYou #FoodFusion #Ramzanwritten recipe: http://bit.ly/2Ut1KCaVisit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also Follow @Healthy Fusion & @Food Fusion Kids for healthy food & kids special recipes.Laal Sharbat Ingredients:-Sandal ki lakri (Sandal wood) 2 sticks (soaked in water for 5-6 hours) optional -Rose petal dried 1/4 Cup -Pani (Water) ½ Cup-Gond katira (Tragacanth gum) 2 tbs-Pani (Water) 3 Cups-Pani (Water) 1 & ½ Cups-Cheeni (Sugar) 1 kg -Pani (Water) ½ litre -Tarti (Citric acid) 1 pinch -Pani (Water) 1-2 tbs-Red food color 1/4 tsp or as required -Kewra water 1 tbs -Pani (Water) 1 litre-Laal sharbat ½ Cup or to taste-Ice cubes -Lemon slices Directions:-In sauce pan,add soaked sandal,dried rose petal,water,mix well and bring it to boil and cook for 2-3 minutes then strain well & set aside.-In mortal & pestle,add tragacanth gum,crush coarsely & take out in bowl.-Add water and soak for 1 hour.-In saucepan,add soaked tragacanth,water,mix well and bring it to boil,cook on low flame for 2-3 minutes then strain & discard the gum & set aside the strained liquid for later use.-In wok,add sugar,water,mix well and cook & stir until sugar dissolved (approx. 6-8 minutes).-Now add strained tragacanth gum water 3-4 tbs and mix well.-Add strained rose+sandal water,citric acid and mix well.-If there is any scum on the surface and spoon it off.-In water,add red food color and mix well.-Add dissolve food color,mix well and cook on low flame for 8-10 minutes & keep mixing in between.-Add kewra water,mix well and cook for 2-3 minutes.-Let it cool down.-Can be stored in refrigerator for up to 2 months (yields approx. 2 litres). -In jug,add water,laal sharbat and mix well.-In serving glass,add ice cubes,lemon slices and prepared laal sharbart & serve!Recipe in Urdu:Ajza:-Sandal ki lakri (Sandal wood) 2 sticks (soaked in water for 5-6 hours) optional -Rose petal dried 1/4 Cup -Pani (Water) ½ Cup-Gond katira (Tragacanth gum) 2 tbs-Pani (Water) 3 Cups-Pani (Water) 1 & ½ Cups-Cheeni (Sugar) 1 kg -Pani (Water) ½ litre -Tarti (Citric acid) 1 pinch -Pani (Water) 1-2 tbs-Red food color 1/4 tsp or as required -Kewra water 1 tbs -Pani (Water) 1 litre-Laal sharbat ½ Cup or to taste-Ice cubes -Lemon slices Directions:-Saucepan mein soaked sandal ki lakri,dried rose petal aur pani dal ker ache tarhan mix karein aur ubal anay ka bad 2-3 minutes kliya paka lein phir ache tarhan strain ker ka side per rakh dein.-Mortal & pestle mein gond katira dal ker coarsely crush ker lein & bowl mein nikal lein.-Pani dal dein aur 1 hour kliya soak ker lein.-Saucepan mein soaked gond aur pani dal ker mix karein aur ubal anay ka bad halki acch per 2-3 minutes kliya paka lein phir strain ker ka gum ko discard ker dein aur strained liquid ko bad mein use kernay kliya side per rakh dein.-Karhai mein cheeni aur pani dal ker ache tarhan mix karein aur cheeni ghul janay tak paka lein (approx. 6-8 minutes) aur beej beej mein chamcha chalatey rahein.-Ab strained gond katira water 3-4 tbs dal ker mix ker lein.-Strained rose+sandal water aur tatri dal ker ache tarhan mix karein.-Agar upper koi scum ho tou spoon sa nikal lein.-Pani mein red food color dal ker ache tarhan mix karein.-Dissolve food color dal ker ache tarhan mix karein aur halki ancch per 8-10 minutes kliya paka lein aur beej beej mein chamcha chalatay rahein.-Kewra water dal ker mix karein aur 2-3 minutes kliya paka lein.-Thanda ker lein.-2 months tak refrigerator mein store ker saktay han (yields approx.2 litres).-Jug mein pani aur laal sharbat dal ker ache tarhan mix ker lein.-Serving glass mein ice cubes,lemon slices aur tayyar laal sharbat sharbat dal ker serve karein.
