How to make Sherbet-E-Mohabbat -

This falooda based drink is not only tasty but looks great too.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk (दूध), Rose Syrup (रोज़ सिरप)

Cuisine : Hyderabadi

Course : Beverages

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For more recipes related to Sherbet-E-Mohabbat checkout Falooda, Thandai, Thandai, Masala Doodh . You can also find more Beverages recipes like Rose Coconut Cooler Masala Chaas - SK Khazana Pineapple and Peach Colada Refresco drink

Sherbet-E-Mohabbat

Sherbet-E-Mohabbat Recipe Card

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Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Sherbet-E-Mohabbat Recipe

  • Milk 5 cup

  • Rose Syrup 4 tablespoons

  • Almonds blanched and slivered 6-8

  • Pistachios blanched and slivered 8-10

  • Falooda 1 cup

  • Vanilla ice cream 4 scoops

  • Rose petals for garnish

Method

Step 1

Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat and simmer for fifteen to twenty minutes till thick and creamy.

Step 2

Remove from heat. When cooled, stir in the rose syrup, almonds, pistachios and falooda and chill in the refrigerator.

Step 3

To serve, divide the rose milk into four tall glasses, top it up with a scoop of rose ice cream and serve garnished with rose petals.V.dpuf

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MasterChef Sanjeev Kapoor

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.