Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, fennel sharbat with cardamom. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Fennel sharbat with cardamom is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Fennel sharbat with cardamom is something that I’ve loved my entire life.
घर पर ही उगाएँ इलायची का पौधा।How to grow Cardamom plant from seed The soaking softens the spices and makes them fully release their flavor. Preparation With the flat side of a knife, crush the cardamom pods to reveal the black seeds inside.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook fennel sharbat with cardamom using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Fennel sharbat with cardamom:
- Take 1/2 cup fennel seeds
- Make ready 1/2 cup water to to soak spices
- Take 1 cup water
- Prepare 20 cardamom pods
- Prepare 2 cups sugar
- Prepare 1 lemon juice
- Get Rose water
You can add a tbsp of kokam or lemon juice. Cardamom and fennel are two separate herbs. They are often combined together in supplements and teas because they both provide compatible benefits. Many of the benefits provided by fennel and cardamom help with the digestive system and pain regulation.
Instructions to make Fennel sharbat with cardamom:
- Soak the fennel seeds and cardamom pods in a bowl with ½ cup water in the fridge overnight. It will cause spices release their flavour.
- Once they are soaked, grind them with their soaking water and ½ cup water of water in a food processor. - Strain the water with help of a butter muslin cloth in a bowl and squeeze it..
- Now add remaining ½ cup of water and sugar to the mixture and mix well. Pour it into a pot, bring to simmer on medium heat for 10 minutes until the syrup thickens and turn off the heat. - Sharbat is ready, allow to chill.
- For serving, in a glass with 1 cup water, add 2 tbsp of syrup, 1-2 ice cubes, ½ tsp rose water and drops of lemon juice.
- This sharbat is refreshing and very tasty during a Summer day. - This sharbat syrup can last for several months in the fridge. - Nosh-e jaan1.
Cardamom, ginger and fennel improve circulation, digestion and burn off morning mucous. This light and refreshing appetizer is great between meals to reset your palate. It makes an excellent spring tonic.(VPK Mapro Mahakool Sharbat is made from extract of khus root, black raisin, rose petal, fennel, kevda, cardamom, orange and lemon juice, chandan. Sift in the flour, fennel powder, cardamom seeds, fennel seeds, smoked paprika and salt, and stir well until completely combined. For the ganache: Chop the white chocolate and place into a heatproof bowl.
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