Saffron / kesar syrup

SAFFRON /KESAR SYRUP

INGREDIENTS

• Saffron – ¼ tsp
• Cardamom – 15 nos
• Edible silver leaf / chandi ka varal – 2
• Kewra water – 1 ½ tbsp
• Rose water – ¼ cup
• Water – 250 ml
• Sugar – 425  gms
• Citric acid – a pinch

PREPARATION

1. Soak the saffron in 2 tbsp of warm water and keep aside for sometime .Try extracting by crushing the saffron strands with fingers .
2. Deseed the cardamom and crush the seeds .
3. Crush the silver leaf with 1 tsp sugar using a small stone crusher and keep aside.
4. Sterilize a glass bottle for storing the syrup .

METHOD

Take 250 ml water + sugar + cardamom pwdr in a thick bottom pan.

Now cook on medium flame by stirring in between.

Cook till the sugar melts completely and the syrup reaches one thread consistency .

Lower the flame and add the citric acid and give a mix. You can discard the layer formed on the top of the syrup .

Add the saffron mixture to the syrup ,mix well and off the flame .

Allow the syrup to cool down completely.

Once the syrup cools down ,add the crushed silver leaf and mix well.

Now add the kewra water and rose water and mix well.

Store the syrup in the glass bottle and use .

Syrup is ready to make the saffron / kesar juice.

HOW TO SERVE –

Take 2 tbsp of syrup in a glass .Add few cubes of ice and chilled water .Mix well and serve immediately .

NOTES

Add syrup ,as to how strong you want the juice to taste.

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