Cardamom Sharbat Recipes

CARDAMOM SHARBAT

Steps:

• With the flat side of a knife, crush the cardamom pods to reveal the black seeds inside. In a saucepan over medium-low heat, bring the cardamom pods and seeds, lemon juice, and sugar to a simmer, stirring occasionally, until the sugar dissolves. Increase the heat to maintain a rapid simmer for 10 minutes. Don't allow the mixture to boil. After 10 minutes, strain the mixture through a fine-mesh sieve, reserving the liquid and discarding the solids. Cool to room temperature, then refrigerate until cold and syrupy.
• Fill a glass with still or sparkling water. Stir in 1 tablespoon sharbat for each 1 cup water. Some syrup will settle at the bottom of the glass, so serve it with a spoon to allow for continued stirring or consider the last sip a sweet treat.

KEYK SHARBAT ZAFERAN

Steps:

• For the saffron syrup: Sprinkle the saffron on the ice cubes and set aside to melt. This will be your bloomed saffron.
• Put the sugar and 1 cup water in a saucepan over medium heat and bring to a simmer. Add the cardamom and simmer until the sugar is dissolved and the mixture thickens slightly, about 10 minutes. Add the rosewater and bloomed saffron and simmer for another minute. Turn off the heat and let the syrup cool completely.
• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray and line with parchment.
• Put the milk in a bowl and mix in the lemon juice; let the mixture sit for 10 minutes.
• Meanwhile, beat the vegetable oil and sugar with an electric mixer until light in color. Add the eggs and mix well until light and fluffy, about 5 minutes. Add the milk and lemon juice mixture and mix for 1 minute. Add the flour, baking powder and cardamom. Mix on medium-low speed until the flour is combined, 2 to 3 minutes.
• Pour the batter into the prepared pan and smooth it with a spatula. Bake until a toothpick inserted in the middle of the cake comes out clean, 25 to 30 minutes. Let the cake cool completely, about 2 hours.
• For the toppings: Once the cake is completely cool, slice it first into long strips, and then on the diagonal into diamond-shaped pieces (leave it in the pan). Pour the saffron syrup over the cake and let it soak in, about 20 minutes. Sprinkle the desiccated coconut, ground pistachios and rose petals on the cake and arrange the pieces on a serving platter.