Indian cooking
Indian cooking / Dishes / Doodh ka Sherbet
Doodh ka Sherbet (Milk-based Sherbet)

Doodh ka Sherbet

Milk-based Sherbet
VegetarianOrigin AwadhPrep 30 minutes, plus soaking timeCook 5–8 minutes

A fragrant, chilled milk drink perfumed with saffron, dried rose petals, and cardamom, garnished with sliced nuts.

Saffron

2.1 gSteeped in milk overnight (step 1)
01
Saffron · Kesar
2.1 g1 tablespoon
spice
Keep whole for soaking.

Finishing spice

2.2 gStirred into the hot milk off the heat (step 4)
01
Green cardamom pod · Elaichiground
2.2 g1 teaspoon
spice
Grind the cardamom seeds to a fine powder.

Everything else

01
Milk · Doodh
2069 g2 l
dairy
02
Granulated sugar · Cheeni
to taste
sweetener
03
Pistachio nut · Pistablanched and finely sliced
12 g20 kernels
nut/seed
04
Almond · Badamblanched, finely sliced
24 g20 almonds
nut/seed

Method

  1. Place the saffron in a bowl with about a quarter (roughly 500 g) of the 2069 g milk, then leave to steep overnight in the refrigerator.
  2. Strain the saffron threads and save the infused milk. Grind the soaked saffron together with 1 tablespoon dried rose petals to form a paste, adding a splash of the reserved milk if needed to help it blend.
  3. Pour the remaining milk into a large, heavy saucepan and bring it to a boil. Lower the heat to medium, whisk in the saffron and rose paste along with any leftover soaking milk, and simmer for 2 minutes.
  4. Remove the pan from the heat, sprinkle in the finishing spice, and stir in granulated sugar to taste. Fold in the 20 blanched and finely sliced almonds and 20 blanched, finely sliced pistachios.
  5. Place the milk sherbet in the refrigerator to chill for at least 30 minutes before serving.

Don't have something?

Saffron
  • Ground turmeric

    Use 15% of the saffron's weight. Replicates the bright yellow colour well, but lacks the floral, earthy depth; use sparingly to avoid bitterness.

  • Screwpine water or rosewater

    Use a few drops combined with a tiny pinch of ground turmeric to mimic both the regal floral aroma and the golden hue.

Milk
  • Whole milk

    Use equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.

  • Single cream

    Dilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.

  • Plain yogurt

    Whisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.

Dried rose petals
  • Rosewater

    Use 1 to 2 drops per gram of dried rose petals. Add right at the end of cooking off the heat; highly aromatic, so measure carefully to avoid a soapy finish.

  • Screwpine water or rosewater

    Use a few drops off the heat. Imparts a sweet, floral aroma to biryanis and desserts without botanical flecks.

Green cardamom pod
  • Green cardamom seed

    Use 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.

  • Ground green cardamom

    Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.

  • White cardamom pod

    Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

Granulated sugar
  • Jaggery

    Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Pistachio nut
  • Pistachio

    Use the same weight; blanch and peel for a bright paste. This is the closest match.

  • Almond

    Use the same weight; blanch and peel. It is firmer, so grind a little longer and add a drop of milk if needed.

  • Cashew nut

    Use the same weight; soak in hot water for 15 minutes. It is softer and sweeter, so reduce sugar slightly.

Almond
  • Cashew nut

    Use equal weight. Soak in warm water and grind to a paste or fry identically; yields a slightly creamier and sweeter sauce.

  • Shelled peanut

    Use equal weight. Lightly roast, skin, and grind; introduces a heavier body and a pronounced roasted-nut aroma.

Similar dishes

Masala Milkshake
Spicy Milkshake
It tastes more distinctly of floral rosewater with an integrated cardamom spice, whereas this dish has a stronger saffron presence.
  • Same: Masala Milkshake is also a chilled, sweetened milk beverage flavored with saffron and green cardamom.
  • Different: Masala Milkshake incorporates liquid rosewater and ground cardamom, but leaves out the sliced nut garnish and dried rose petals used in this dish.
Baadam ka Doodh
Almond Milkshake
Baadam ka Doodh has a nuttier profile with a milder saffron presence, whereas this dish is much more intensely floral and aromatic.
  • Same: Baadam ka Doodh shares the same sweetened milk base infused with saffron and green cardamom.
  • Different: Baadam ka Doodh incorporates almonds, uses a significantly lower proportion of saffron, and can be served hot as well as chilled.
Mung Dal ka Halwa
Moong Bean Dessert
Mung Dal ka Halwa tastes rich, nutty, and velvety from ghee and lentils, while this dish tastes light, floral, and chilled.
  • Same: Mung Dal ka Halwa shares milk, sugar, saffron, green cardamom, and almonds with this dish.
  • Different: It adds moong dal and ghee and is slow-cooked into a dense dessert, while this dish is a chilled milk drink with dried rose petals and pistachios and no lentils or ghee.
Kheer
Rice Pudding
Kheer tastes rich, milky and softly pudding-like, while this dish tastes like a chilled saffron-rose-cardamom milk drink.
  • Same: Kheer shares milk, sugar, saffron, green cardamom, pistachio and almond with this dish.
  • Different: Kheer adds rice, kewra water and edible silver leaf and is cooked into a pudding, while this dish has dried rose petals and is a chilled milk drink.