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Badam Sharbat Concentrate

A cool and refreshing Homemade Almond drink for the summers
Prep Time5 hrs
Cook Time25 mins
Course: Drinks
Cuisine: Indian
Keyword: Almond Sharbat, Badam Sharbat
Servings: 10
Author: Sakshi Kapoor


  • Blender


  • 1 cup Raw Almonds
  • 2 cups Filtered Water
  • 2 and 1/2 cups Sugar
  • 1 pinches Black Pepper crushed
  • 2 pods Green Cardamom
  • 2-3 Saffron strands (optional)
  • Rose essense A few drops (optional)


  • Rinse the Almonds once with clean water and then soak in bowl for 4-5 hours or overnight.
  • Peel the almonds the next morningĀ  or after 4-5 hours of soaking.
  • After this, place the peeled almonds in a small mixie jar or food processor bowl and pulse till it becomes a smooth and fine paste.
  • In a sauce pan. place the 2 cups of water and 2 and a half cups of sugar. Then place this sauce pan on low medium heat and stir occasionally.
  • Let the contents of the sauce pan come to a boil and then reduce the heat to low.
  • Add the crushed cardamom pods and crushed black pepper and additional optional flavours next and let the syrup simmer till it thickens. This will take 7-10 minutes and you'll have to let the syrup reduce.
  • Next step is to check the consistency of the syrup. Once you notice that the syrup has thickened slightly, watch it closely.
  • When you see that the syrup has thickened, add the Almond paste and stir. You'll see a change of colour as the mix turns pale yellowish which is fine.
  • Now let this Badam Sharbat cook on low heat to simmer for 7-10 minutes more. It will thicken more and there will be some froth on top.
  • Stir the Badam Sharbat occasionally till it has thickened some more and then take off heat.
  • Once the Badam Sharbat cools down pour it into clean sterilised glass bottles.

Making a Glass of Badam Sharbat Drink

  • To prepare a glass of Badam Sharbat, pour 2 tablespoons of Badam Sharbat in a glass and top it off with cold water and an optional dash of cold milk. Stir well and add a few ice cubes.


  1. Overall, the cooking of the syrup from start to finish would be approximately 20 minutes because the Badam Sharbat concentrate will thicken more once it cools down.
  2. There is no fixed 1 string or 2 string (1 tar ki chashni, 2 tar ki chashni) consistency parameter here for the Badam Sharbat.
  3. Store the Badam Sharbat concentrate in the fridge for upto a month. Shake well before use.