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    Home » Recipes » Recent Posts

    Paal sarbath recipe | Milk sarbath

    March 29, 2022 by Raks Anand Leave a Comment / Jump to Recipe

    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.

    paal sarbath
    Paal sarbath, summer special drink

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • My notes
    • Recipe card

    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.

    milk sarbath
    Paal sarbath

    Instructions

    Soak badam pisin overnight. Morning discard any impurities and refrigerate until use.

    badam pisin
    soaked badam pisin
    overnight soaked almond gum

    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.

    sabja seeds
    soaked sabja seeds

    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.

    assemble

    4. Pour 2-3 tablespoon nanari syrup or according to your sweet preference.

    nanari sarbath

    5. Top it with chilled milk and mix well to enjoy.

    milk sarbath

    6. To make it rich furthermore, you can top with malai (paal adai) or cream.

    Enjoy immediately.

    milk sarbath ready

    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.
    paal sarbath
    paal sarbath

    Recipe card

    paal sarbath
    Print Pin
    5 from 1 vote

    Paal sarbath recipe

    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.
    Course Drinks
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Soaking 10 hours
    Servings 2 people
    Cup measurements

    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
    Prevent your screen from going dark

    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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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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