- 400g jaggery/gud
- 1 litre water
- 1.5 cups mint leaves
- 2 tablespoons fennel seeds/sauf
- 1 teaspoon ginger powder
- 1 teaspoon black pepper powder
- ½ teaspoon cardamom powder
- 1 tablespoon chaat masala
- 2 tablespoons cumin powder
- 1 tablespoon black salt
- 1 teaspoon regular salt
- 1 teaspoon sweet basil seeds/sabja seeds with 1 cup water
- ice cubes
- lemon slices
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Roughly chop the jaggery into small pieces.
- In a sauce pan add water along with fresh mint leaves and fennel seeds. Now let them cook on medium heat for 2-3 minutes. The water will change its colour and become light green.
- With the help of a sieve strain the water and transfer it once again in the same sauce pan.
- Now add the chopped jaggery and let it boil on medium heat for 12-15 minutes.
- Further add all the spices; ginger powder, black pepper powder, cardamom powder, chaat masala, cumin powder, black salt and regular salt. Now cook for another 5 minutes on medium heat.
- The gud ka syrup is ready. Let it cool down completely and then transfer it in a clean, dry bottle and store in the refrigerator for upto a month.
- Now to soak the sabja in a bowl add the sabja and water and let it rest for 10 minutes. It will swell up and double in size.
- To make the gud ka sharbat in a glass add ice cubes, lemon slices, two teaspoons of sabja seeds and 4 tablespoons of the gud ka syrup. Now add chilled water and mix well.
- The gud ka sharbat is ready, serve immediately.
- If you do not have mint leaves then you can skip them.
- Always add the syrup in a dry bottle and refrigerate it for a long shelf life.