Back to 2 servings for the sharbat 3.5 cup cold water, or room temperature 4 tbsp Rooh Afza syrup, add more to taste 0.5 tbsp sabja seeds (sweet basil seeds), optional; soaked 4 ice cubes, optional for the rose milk variation 2 cup chilled milk, optional; for a rose milk version 2 tbsp Rooh Afza syrup
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1 Step 1: Soak the sabja seeds in 0.75 cup of water for about 30 minutes, until they swell and plump.2 Step 2: Drain the soaked seeds through a fine strainer and set them aside.3 Step 3: In a glass jar or bowl, stir together 3.5 cups of cold water and 4 tablespoons of Rooh Afza syrup until fully combined, adding more syrup to taste.4 Step 4: Add the drained sabja seeds and the ice cubes, then stir well.5 Step 5: Serve cold straight away, or refrigerate for a few hours so the flavor deepens.getsaucepan.com/r/6a8ace34-2d2f-552c-99e5-d466a05f37e4
Cook this in Saucepan Rooh Afza Sharbat as one big step at a time. Hands free, with timers that ring.
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