Badam Pisin Sharbat, a refreshing and healthy sharbat recipe prepared using nannari syrup, chilled milk and almond gum (badam pisin). This is a perfect summer coolant drink which not only tastes delicious but also filling.
Badam Gond is a natural gum used to prepare sweets like ladoo, kheer and also in milk sharbat. I’m yet to try gond ladoo but heard a lot about its health benefits. Badam gond looks like a small stone. It is dissolved in water and left overnight. The volume increases and this jelly is used to prepare sharbat. The same gond is used to prepare jigarthanda.
For sharbat, you can either use nannari syrup or vetiver syrup for the flavor. If consumed on daily basis, you will sure put on weight. But nothing will happen if you have this drink once a week 🙂 I have not seen badam gond in any supermarkets or grocery stores. I bought this in Nuts and Spices. I’m not sure if its available online. You can give a try in naatu marundhu kadai (Country Medicine Shop).
Some of the sharbat recipes shared in my blog, Vellari Pazham Sharbat, Rambutan Nannari Sharbat, Jamun Sharbat, Gur ka Sharbat and Mango Nannari Syrup Sharbat. If you try any of my recipes, do share your feedback.
How to prepare Badam Pisin Sharbat
- 1 glass chilled milk
- 2 tbsp nannari syrup
- 1 tsp cardamom powder
- 2 tbsp badam gond jelly
- Soak 4-5 badam gond in water and leave it overnight. The volume would have doubled. Take 2 tbsp of jelly and mix with nannari syrup, cardamom powder and milk. Blend everything together. Add some ice cubes and serve chilled.