Kesar Chandan Sherbat
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
Added to 11 cookbooks
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Saffron is one of the most expensive ingredients available today. And with enough good reason! Its rich flavour can transform any dish instantly. It was abundantly used by the Mughlai in a variety of dishes. Here saffron has been combined with the cooling and highly scented sandalwood a truly magnificent combination!
Main Procedure- Rub the sandalwood piece with a little water on a rough surface till you get 1½ teaspoon of paste. Keep aside.
- Heat the saffron in a small bowl with a little warm water and rub until it dissolves.
- Transfer the saffron mixture to a larger bowl, add the sandalwood paste, lemon juice, sugar, cardamom powder and salt and mix well.
- Pour into 6 individual glasses and serve topped with crushed ice-cubes.
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Accompaniments
Nutrient values per
Energy | 75 cal |
Protein | 0.2 g |
Carbohydrates | 18.1 g |
Fiber | 0.3 g |
Fat | 0.2 g |
Cholesterol | 0 mg |
Vitamin A | 0 mcg |
Vitamin B1 | 0 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 0 mg |
Vitamin C | 7.8 mg |
Folic Acid | 0 mcg |
Calcium | 14 mg |
Iron | 0.1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 0 mg |
Potassium | 54 mg |
Zinc | 0 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
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5 of 10 users found this review useful
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No review of this type was found
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