Paal sarbath is a drink made with milk, nanari syrup, sabja seeds as main ingredients. It is popular in south India, both Tamil Nadu and Kerala. With natural coolant ingredients it, is tasty as well.
Perfect for Summer as it has badam pisin, sabja seeds and nanari in it. Cool your body from inside.
This is so close to my jigarthanda recipe on this site with respect to the taste. You can imagine this is it's simpler version.
Ingredients
- Milk - I used boiled, cooled milk, cold.
- Syrup - In this recipe, I used Nanari syrup available in shops readymade.
- Sabja seeds - Basil seeds, it looks similar to chia seeds. Soak in water 10 to 15 mins prior using. It cools our body and have many other benefits.
- Badam pisin - Badam pisin is called almond gum in english. Natural coolant, soak overnight and then use in recipe.
See recipe card for full list & quantities.
Instructions
Soak badam pisin overnight. Morning discard any impurities and refrigerate until use.
2. Soak a sabja seeds in water and set aside until use. I soaked a lot, but just a teaspoon will be enough for serving.
3. Boil milk, cool completely and refrigerate until use. At the time of preparing, gather ingredients needed.
4. Add crushed ice in the serving glass until ¼th. Top it with 2 tablespoon soaked badam pisin.
After that, add 2 tablespoon of soaked sabja seeds.
4. Pour 2-3 tablespoon nanari syrup or according to your sweet preference.
5. Top it with chilled milk and mix well to enjoy.
6. To make it rich furthermore, you can top with malai (paal adai) or cream.
Enjoy immediately.
Variations
- Milk - I have seen youtube videos in which some shops use thick boiled reduced milk and malai and make it almost like Jigarthanda. Also in frozen milk is blended instead of cold milk.
- Syrup - Instead of nanari syrup, you can also use naval pazham syrup meant for this sold in shops. I have not noticed yet, will do check if I visit India. I actually tried using Mapro kala khata syrup but unfortunately, it did not work, my milk split. May be it is not suitable for mixing with milk. So buy the one meant for making this paal sarbath specifically.
- Badam pisin - You can skip it and just use sabja seeds for quick version, in case you haven't soaked.
Check out my Rose milk recipe in this website.
Storage
After mixing, please consume immediately. You can prepare the ingredients like milk, badam pisin and sabja seeds separately and refrigerate.
My notes
- Use boiled, chilled milk for best taste.
- When using ice, consume immediately, otherwise it will thin out the milk.
Recipe card
Paal sarbath recipe
Ingredients
- 1 cup milk Boiled & chilled
- 4 tablespoon nannari syrup or more if needed
- 1 tablespoon Badam pisin Soak overnight
- 2 teaspoon Sabja seeds Soak 10 mins
- Crushed ice to serve
- Cream/ Malai/ paal adai Optional to top
Instructions
- Soak badam pisin overnight. Morning discard any impurities and refrigerate until use.
- overnight soaked almond gum
- Soak a sabja seeds in water and set aside until use. I soaked a lot, but just a teaspoon will be enough for serving.
- Boil milk, cool completely and refrigerate until use. At the time of preparing, gather ingredients needed.
- Add crushed ice in the serving glass until ¼th. Top it with 2 tablespoon soaked badam pisin.
- After that, add 2 tablespoon of soaked sabja seeds.
- Pour 2-3 tablespoon nanari syrup or according to your sweet preference.
- Top it with chilled milk and mix well to enjoy.
- To make it rich furthermore, you can top with malai (paal adai) or cream.
Video
Notes
- Use boiled, chilled milk for best taste.
- When using ice, consume immediately, otherwise it will thin out the milk.
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