The smoky aroma of oudh imparts magical flavour to the regular almond milk. Just a sip of this sherbet will take you on a ride to gastronomical heaven. Try this out and I am pretty sure that this will be a great attraction in the menu when you are having party or get-together’s….
Muharram ka Sherbet
- ½ lit. Milk
- 50 gms. Almonds
- 25 gms. Pistachio
- ½ cup Sugar
- ¼ tbsp. Cardamom powder
- 1 tbsp. Almond flakes
- pinch of Oudh/Oudd/Oodh/Agarwood powder *
- 1 Coal piece
- Soak almonds in water for 1 hour. Peel the skin of almonds and grind to coarse paste by adding pistachio.
- Take milk in heavy bottom cooking vessel and bring it to boil.
- When the milk starts to boil, lower the flame and add coarsely ground almond and pistachio paste.
- Stir gently and add cardamom powder. Let this cook for 2-3 minutes.
- Now add sugar and cook for another 5-6 minutes on low flame or till sugar is completely dissolved and the sherbet gets slightly thick.
- Turn off the flame and set aside. Once the sherbet has come to room temperature, leave it in fridge to chill.
TEMPERING/OODH KA DHUA:
- Keep a large empty steel bowl with lid, enough size to hold the above made sherbet ready.
- Heat coal by placing it on the stove top. Carefully using twigs place burning coal onto a small steel/iron plate/bowl (I used brass motar -pestle), as you can see in the picture).
- Grab the empty bowl in one hand and sprinkle pinch of oudh onto the burning coal and invert the bowl on it. By doing so the aromatic smoke coming from the oudh will be collected in the bowl.
- After 30 seconds slowly but carefully flip the bowl and cover it with lid. Now slowly without removing the lid completely, pour in the above made sherbet.
- Cover it and leave for 10-15 minutes. Garnish with almond flakes and serve chilled.
- Add love to make this sherbet taste ‘Yummy’.
- Read more on Agarwood powder in wiki here.
- This recipe has got many variations. My maternal grand mom use to make this using pure almond milk and she adds fennel seed powder also to the sherbet.