Gud Ka Sharbat


  • 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

Steps In Making

  1. Roughly chop the jaggery into small pieces.
  2. 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.
  3. With the help of a sieve strain the water and transfer it once again in the same sauce pan.
  4. Now add the chopped jaggery and let it boil on medium heat for 12-15 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. The gud ka sharbat is ready, serve immediately.

Recipe Notes

  • 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.
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