Baadam ka Sherbet
Almond Sherbet
VegetarianOrigin Punjab/RajasthanPrep 15 minutesCook 15 minutes
A fragrant, silky almond syrup concentrate that is blended with chilled water to create a refreshing, cooling drink.
Ingredients
Method
- Process 500 g blanched almonds with a small splash of water in a blender until completely smooth.
- Transfer the almond paste to a heavy-based saucepan, add enough water to submerge it, and bring to a boil. Drop the heat to medium and simmer for 5 minutes.
- Take the pan off the heat and filter the liquid through cheesecloth or a fine strainer into another pot.
- Place the pot over medium heat, stir in 500 g granulated sugar, and bring to a boil. Boil gently while stirring continually until the syrup thickens.
- Remove from the heat and pass through the cheesecloth or fine strainer once more. Decant into sterilised bottles, seal, and store in the refrigerator. Dilute with water before serving.
Don't have something?
Cashew nutUse equal weight. Soak in warm water and grind to a paste or fry identically; yields a slightly creamier and sweeter sauce.
Shelled peanutUse equal weight. Lightly roast, skin, and grind; introduces a heavier body and a pronounced roasted-nut aroma.
JaggeryUse equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.
Similar dishes
Baadam ka Doodh
Almond Milkshake
Baadam ka Doodh is creamier, less intensely sweet, and spiced with cardamom and saffron, whereas this dish is lighter and more directly sweet.
- Same: Baadam ka Doodh shares an almond and sugar base with this dish.
- Different: Baadam ka Doodh uses a base of milk simmered with saffron and green cardamom pods instead of being a concentrated sugar syrup mixed with water.
Khubani Ka Meetha
Stewed Apricots with Almonds, Pistachio & Saffron
Khubani Ka Meetha tastes sweet, tart and saffron-fragrant with a soft syrupy texture and cream, while this dish tastes sweet and silky of almonds and is diluted with chilled water into a drink.
- Same: Khubani Ka Meetha and this dish both use almonds and sugar in a sweet, fragrant Indian preparation.
- Different: Khubani Ka Meetha is a stewed dried-apricot dish with saffron, pistachio and clotted cream, while this dish is an almond-only syrup concentrate with equal weights of almonds and sugar and no fruit, spice or dairy.
Badaam ki Kheer
Almond Milk Pudding
Badaam ki Kheer tastes creamy, milky, and cardamom-fragrant, while this dish tastes like a concentrated sweet almond syrup that is diluted into a cooling drink.
- Same: Badaam ki Kheer and this dish both use almonds and granulated sugar as core ingredients.
- Different: Badaam ki Kheer gets fat from milk and adds ground green cardamom and is simmered into a pudding, while this dish has no milk, cardamom, or souring agent and is a blended almond-sugar syrup concentrate.
Thandai
Thandai is richer, creamier, and noticeably spicier with peppery and herbal warmth, whereas this dish is purely sweet and almond-forward.
- Same: Both are sweet, cooling nut-based Indian beverages served chilled.
- Different: Thandai is a milk-based drink made with poppy seeds, black peppercorns, aniseed, and nutmeg, whereas this dish is a concentrated almond sugar syrup meant to be diluted with water.