Badam ka Sharbat

There is nothing like homemade refreshing badam ka sharbat. Make and store it for Ramzan. #HappyCookingToYou

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  • Badam (Almonds) 200 gms (soaked overnight & peeled)
  • Pani (Water) ½ Cup or as required
  • Cheeni (Sugar) 1 kg
  • Pani (Water) 1 litre
  • Elaichi powder (Cardamom powder) 1 & ½ tsp
  • Ice cubes
  • Almond syrup 1 tbs or to taste
  • Pani (Water) chilled 1 Cup


In grinder,add almonds,water and grind to make a paste & set aside.

In wok,add sugar and water,mix well and cook until sugar is dissolved and continue cook until syrup is thickened.

Now add grinded almond paste,mix well and cook on medium low flame for 5 minutes.

Add cardamom powder,mix well and bring it to boil and cook for 4-5 minute.

Let it cool down.

Can be stored in refrigerator for up to a month (yields 1.25 litres).

In serving glass,add ice cubes,almond syrup and water.

Stir & serve.

Recipe By: Seema Hanif

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