Laal sharbat Recipe By Food Fusion (Ramzan Special Recipe)

Описание: 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 #Ramzan

written recipe: http://bit.ly/2Ut1KCa

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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.