Sandal Sharbat

One of the most refreshing drinks made with Sandal wood. Give it a try and save for #Ramzan. So make and store a few bottles of Sandal Ka Sharbat and enjoy your summers. #HappyCookingToYou

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  • Sandal ki lakri (Sandal wood) 50 gms
  • Arq-e-gulab (Rose water) 800 ml
  • Pani (Water) 2 Cups
  • Cheeni (Sugar) 2 kg
  • Tatri (Citric acid) 1 pinch
  • Yellow food color 1-2 drops or as required
  • Pani (Water) 2 litres
  • Sandal sharbat ½ Cup or to taste
  • Lemon slices
  • Tukh malanga (Basil seeds) soaked 1/4 Cup


In bowl,add sandal wood,rose water and soak for overnight.

In wok,add soaked sandal wood,bring it to boil and cook on medium low flame for 8-10 minutes.

Add water,sugar and mix well until sugar is dissolved.

Add citric acid,yellow food color,mix well and cook on medium low flame for 30 minutes or until syrup is thick & keep mixing in between.

Remove cooked sandal woods & discard them.

Strain & let it cool down.

Can be stored in refrigerator for up to 2 months (yields approx.2 litres).

In jug,add water,sandal sharbat and mix well.

Add lemon slices,soaked basil seeds and mix well.

In serving glass,add ice cubes,sandal sharbart & serve!



Recipe By: Kanwal Mohsin

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