Gur Ka Sharbat –Traditional Jaggery Drink
This Gur Ka Sharbat (Traditional Jaggery Drink) recipe is perfect for Ramadan or hot summer days. Made with dark jaggery, lemon juice, and basil seeds, it is healthy, easy to make, and naturally cooling.
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Servings: 2
Ingredients
- 1 cup jaggery, gur, or shakkar (chopped or powdered)
- 8 cups water
- 1 teaspoon pink Himalayan salt
- 4 tablespoons lemon juice
- 2 cups ice cubes
- 1 tablespoon basil seeds (soaked in water for 15 minutes)
Instructions
- In a saucepan, add the jaggery and 2 cups of water.
- Melt the jaggery completely and let it simmer for a few minutes on high heat, stirring occasionally.
- Once the mixture thickens slightly and reaches a syrup-like consistency, turn off the heat.
- Strain the syrup through a fine sieve to remove any impurities and let it cool.
- In a jug, combine the cooled jaggery syrup with the remaining water, salt, lemon juice, ice cubes, and soaked basil seeds.
- Stir well and your gur ka sharbat is ready!
- Garnish with mint leaves and lemon slices. Serve immediately. Enjoy! And remember “COOKING IS EASY!”
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Notes
- I used powdered organic gur (shakkar) but if you’re using a block of jaggery, it may take longer to dissolve. Soak it in a little water until it melts completely. To speed up the process, coarsely chop the jaggery with a knife.
- Adjust the amount of water and lemon juice to suit your taste.
- You can always garnish your sharbat with fresh mint leaves.