Indian cooking / Dishes / Kesar Elaychi Sherbet

Kesar Elaychi Sherbet

Saffron & Cardamom Sherbet

VegetarianOrigin AwadhPrep 20 minutes, plus soaking and cooling time

A fragrant, sweet Indian cordial infused with the delicate aromas of saffron and green cardamom. Diluted with cold water, it makes an intensely aromatic, floral, and refreshing drink.

Saffron

1.4 gSoaked in water (step 1)

Saffron · Kesar

1.4 g2 teaspoons

spice

Keep in the bowl ready to steep.

Ground cardamom

3.6 gStirred into the cooled syrup (step 3)

Green cardamom pod · Elaichiseeds ground

3.6–5 g20–30 pods

spice

Grind the seeds to a fine powder.

Everything else

Granulated sugar · Cheeni

2000 g

sweetener

Method

Place the saffron in a small bowl with 125 ml water and let it steep for about 2 hours.
In a large, heavy saucepan, bring 1800 ml water to a boil, then add 2000 g granulated sugar; boil to form a clear syrup, skimming off any foam with a slotted spoon, then take off the heat to cool completely.
Stir 0.3 g turmeric, the steeped saffron with its soaking liquid, and the ground cardamom into the cooled syrup.
Transfer the sherbet into a sterilised bottle, keep refrigerated for up to 1 week, and mix with water to serve.

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.

Granulated sugar

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

Ground turmeric

Ground ginger
Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.
Saffron
Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.

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.

Similar dishes

Kesari Bhaath

Saffron-tinged Semolina (Farina)

Kesari Bhaath tastes rich and buttery from the ghee, unlike the light, purely sugary sweetness of this chilled sherbet.

Same: Kesari Bhaath shares the same aromatic pairing of saffron and green cardamom cooked into sugar.
Different: Kesari Bhaath is a cooked solid dessert made with semolina, milk, and a large amount of ghee, whereas this dish is a concentrated beverage syrup diluted with water.

Zafrani Pulao

Saffron Rice

Zafrani Pulao tastes savory, rich, and spiced from stock and ghee, while this dish tastes intensely sweet, floral, and refreshing when diluted with cold water.

Same: Zafrani Pulao shares saffron, green cardamom, and turmeric with this dish, so both have a saffron-cardamom aroma.
Different: Zafrani Pulao is a savory rice dish cooked with ghee, onion, garlic paste, cinnamon, clove, chicken stock, and salt, while this dish is a sweet sugar-based cordial with no fat, no stock, and no souring agent.

Doodh ka Sherbet

Milk-based Sherbet

Doodh ka Sherbet is rich, creamy, and dairy-heavy rather than light, sweet, and water-based like this diluted sherbet.

Same: Doodh ka Sherbet shares the same core flavoring of saffron and green cardamom pods sweetened with granulated sugar.
Different: Doodh ka Sherbet uses a liquid milk base with added rose petals and nuts instead of being cooked into a concentrated sugar syrup cordial meant to be diluted with water.

Kashmiri Qorma

Saffron-flavoured Lamb

Kashmiri Qorma tastes savory, rich, and sweet-sour from lamb, tamarind, sugar, and raisins, while this dish tastes intensely sweet, floral, and refreshing when diluted with water.

Same: Kashmiri Qorma shares saffron, green cardamom, and granulated sugar with this dish.
Different: Kashmiri Qorma uses lamb, ghee, milk, cinnamon, clove, garlic water, tamarind extract, and raisins and is slow-cooked as a curry, while this dish is a sugar-based cordial with turmeric and no meat or ghee.