Authentic Mogre's Sorbet Recipe - Fresh Jasmine Drink

To begin making the Mogre Ka Sharbat method, place a saucepan on medium flame, toss in in the granulated sugar and moisture and allow it to come to a rolling heat to boiling point, reduce the flame and toss in in the whole milk.You will observe, the impurities from the granulated sugar will float on the surface of the granulated sugar syrup. Using a tea strainer, skim off the impurities from the top and discard it  in a small dish placed close by. Once the impurities have been removed, toss in in the cardamom ground mix, saffron stands and the crisp jasmine buds. Once again bring to a rolling heat to boiling point and turn off the flame.

Allow this Mogre Ka Sharbat to cool down to room temperature. wrap with a lid and set aside, for about 24 hours, allow the crisp jasmine flavour to infuse into the granulated sugar syrup. 24 hours later, strain out the jasmine buds and discard them. transfer the Mogre Ka Sharbat in a bottle and store in the refrigerator for upto a month.

This make the concentrated Mogre Ka Sharbat. To offer, in a glass toss in a tablespoon of the concentrated Mogre Ka Sharbat, top with a few ice cubes and 200 ml of moisture.

This Mogre Ka Sharbat is now ready to drink. offer Mogre Ka Sharbat method as a summer evening drink along with made from scratch Vada Pav method With Aloo Vada for a simple evening snack.