How to make Faalse Ka Sherbat -
A delightful, tasty blackberry sharbat.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Blackberries (kala jamun/jambul) (काले जामुन/जामबुल), Cumin seeds (जीरा)
Cuisine : Fusion
Course : Beverages
You can also find more Beverages recipes like Mixed Fruit Juice Nrg Milk Shake Lauki Juice Masala Chai
Faalse Ka Sherbat Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 3.30-4 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Faalse Ka Sherbat Recipe
Blackberries (kala jamun/jambul) ripe 1 1/2 cups
Cumin seeds 1 teaspoon
Sugar 3/4 cup
Salt to taste
Lemon juice 1 tablespoon
Black salt (kala namak) to taste
Method
Step 1
Wash faalse well. Soak them in four cups of lukewarm water for three hours.
Step 2
Roast and powder cumin seeds. Squash the faalse with hand and strain out the juice. Add sugar, half the cumin seed powder, salt and lemon juice. Stir well. Place in the refrigerator to chill.
Step 3
Serve chilled sprinkled with remaining cumin seed powder and black salt.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
