Presenting My Dadi's Summer Thirst Quencher The Phalsa Bela(jasmine) sherbet😍😍........
It's a family heirloom recipe of this refreshing tangy flowery fruity Recipe for Phalsa Bela Sherbet
Preparation time:15 mins, Cooking time atleast 2 hours(rest depends on your efficiency😀) Serving for 12-15 people
250-300gms of fresh Bela(Jasmine/Mogra) flowers, 1.5 Kgs Fresh Phalsa, 1.5 lits drinking water and 1.2 Kgs good refined sugar and one tablespoon milk.
Black salt and Mint or Tulsi leaves to garnish.
For the Phalsa juice
Par boil the Phalsa, once a lil soft strain it out in an open pan/thali and mash it out with a hand masher.
Now sieve this mashed paste through muslins to extract seedless pulp.
Once done refrigerate all the pulp.
For the Bela Sherbat
Take 1.5 lits water in a thick bottomed pan and put it on heat, now add the well washed Jasmine flowers to it and boil the mix until the flowers become translucent, once done strain the flowers out and add the sugar to it and let it cook till u get a sugar syrup kind of consistency, now add the milk and in a while you will see foreign particles flowing on top clear them well with a tea strainer until all is clear ,once down turn off the heat and let the Sherbat cool down and then store it in a glass bottle.
How to serve
Take a tall glass, put in 2-3 tea spoons of Phalsa pulp and about 2-3 teaspoon(as per your sweet buds) a pinch of black salt(optional) lots of crushed ice and cold water and stir it all.
Garnish with Mint/Tulsi leaves and serve.
Hope you enjoy the refreshing age old recipe from my Dadi's kitchen!
To try this Drink and other Marwari Delicacies served in a Royal Silver Service do visit my Marwari Cusine Teej Mela PopUp on 24th July.
Event details listed below
To buy event tickets click the Insta Link below