Gulkand and Rose Sharbat


  • 4 cups (1 litre) milk
  • ¼ cup (50g) sugar
  • 2 tablespoons custard powder
  • ¼ cup (60ml) milk
  • 11-12 almonds
  • 10-12 cashews
  • 2 tablespoons khus-khus/poppy seeds
  • 3-4 tablespoons milk
  • 1 tablespoon pistachios, finely chopped
  • 1 tablespoon almonds, finely chopped
  • ½ teaspoon cardamom powder
  • 2 teaspoon sabja/sweet basil seeds
  • 1 cup water
  • 2 tablespoons gulkand
  • 1 teaspoon rose water
  • few rose petals

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Heat milk in a pan and then add sugar.
  2. In a separate bowl add custard powder and cold milk and mix until smooth.
  3. Now add the custard mixture in the hot milk and while stirring it continuously cook for 2-3 minutes. Do not over cook as the milk will thicken after it cools down.
  4. In a mixer grinder add soaked almonds, cashews and poppy seeds along with milk and grind until smooth. (The nuts and poppy seeds were soaked for 3-4 hours in water)
  5. Now add the nut mixture in the milk and let it simmer on medium heat for couple of minutes.
  6. Lastly add chopped pistachios, almonds and cardamom powder. The custard milk is ready. Let it cool down completely.
  7. In a separate bowl add basil seeds and water and keep them aside for 10 minutes. The seeds will swell up and increase in size.
  8. Once the milk has cooled down add gulkand, rose water, fresh rose petals, ice and mix well.
  9. In a serving glass add a tablespoon of the soaked basil seeds and then add chilled gulkand rose milk. Garnish with chopped pistachios and rose petal. Serve chilled.
  10. Can be stored in the refrigerator for upto 3 days.

Recipe Notes

  • You can replace the nuts with choice of your nuts.
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