Fennel sharbat with cardamom. Preparation With the flat side of a knife, crush the cardamom pods to reveal the black seeds inside. The soaking softens the spices and makes them fully release their flavor. Grind fennel and green cardamoms and wrap in muslin cloth.
Cardamom and fennel are two separate herbs. They are often combined together in supplements and teas because they both provide compatible benefits. None of the benefits of cardamom or fennel have been certified by the FDA. You can cook Fennel sharbat with cardamom using 7 ingredients and 8 steps. Here is how you cook it.
Ingredients of Fennel sharbat with cardamom
- Prepare 1/2 cup of fennel seeds.
- You need 1/2 cup of water to to soak spices.
- It’s 1 cup of water.
- It’s 20 of cardamom pods.
- You need 2 cups of sugar.
- It’s 1 of lemon juice.
- Prepare of Rose water.
Always consult with a doctor before taking any supplements or herbs. Cardamom and Fennel tea is my every day (wake up my senses) tea. Cardamom, ginger and fennel improve circulation, digestion and burn off morning mucous. This light and refreshing appetizer is great between meals to reset your palate.
Fennel sharbat with cardamom instructions
- Soak the fennel seeds and cardamom pods in a bowl with ½ cup water in the fridge overnight. It will cause spices release their flavour..
- Once they are soaked, grind them with their soaking water and ½ cup water of water in a food processor. Strain the water with help of a butter muslin cloth in a bowl and squeeze it…
- Now add remaining ½ cup of water and sugar to the mixture and mix well. Pour it into a pot, bring to simmer on medium heat for 10 minutes until the syrup thickens and turn off the heat. Sharbat is ready, allow to chill..
- For serving, in a glass with 1 cup water, add 2 tbsp of syrup, 1-2 ice cubes, ½ tsp rose water and drops of lemon juice..
- This sharbat is refreshing and very tasty during a Summer day. This sharbat syrup can last for several months in the fridge. Nosh-e jaan.
It makes an excellent spring tonic.(VPK Cardamom is a staple spice in many Asian countries, particularly in South Asia. Incase you ran out of it,we listed some substitute for cardamom. Cardamom comes from the seeds of plants in the genera Elettaria and Amomum. These plants are native to India and other Asian countries like Bhutan, Nepal. Cardamom is an Indian spice known for its intense flavor and its use in traditional medicine, such as to help with digestion.