Chandan sherbet 5 gm edible chandan powder 500 gm sugar 15 green cardamoms 1 tbsp milk Juice from half a lemon Take sugar and green cardamoms in a pan. Add 3/4 cup water. Boil for 20 minutes, stirring occasionally. When it first comes to a boil, add milk. The scum from the sugar will collect on the top. Skim this off with a slotted spoon. Add lemon juice. After 20 minutes remove from heat. Tie chandan powder in a piece of clean muslin cloth and add syrup to it. Immediately cover the vessel with a lid. Keep aside for at least 24 hours. Strain the following day. Store sherbet in sterilized glass bottles. To serve, dilute as desired with chilled water and serve topped with crushed ice.
