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Shahi Zafarani Sharbat

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Shahi Zafarani Sharbat
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Makes: 1 servings adjust
You could serve the sharbat either warm or chill.

Use fresh saffron strands. Moreover, if you need a deep yellow color, use more saffron strands. (The original recipe uses 1 tsp of saffron strand).

The original recipe uses honey instead of sugar.



  • 12 teaspoon Saffron Strands, crushed in a pestle and mortar

Step 1

Crush saffron threads in a pestle and mortar and transfer it to a glass. Add 3 tbsp milk to it.


  • 1 14 cups Heavy Whipping Cream

Step 2

Beat the cream in a chilled bowl with a whisk or an electric beater just until it holds a loose peak. Store in the refrigerator until the sharbat is ready to serve.


  • 4 14 cups Whole Milk
  • 6 Whole Green Cardamom Pods

Step 3

Place milk in a saucepan on medium-low heat. Add cardamom seeds and bring to a simmer.

Step 4

Pour the milk through a sieve into a glass vessel and discard the cardamom seeds.


  • 3 tablespoons Honey or Sugar
  • 1 tablespoon Ground Cardamom (Cardamon)

Step 5

While the milk is still warm (it should not be very hot), add saffron milk, sugar and cardamom powder. Stir well.

Step 6

Transfer to serving glasses and add a dollop of cream.


  • Natural Pistachios, unsalted - crushed, for garnish

Step 7

Sprinkle with crushed pistachios before serving.
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