Paal Sarbath is a refreshing chilled drink made by mixing milk with nannari syrup, soaked almond gum, basil seeds & ice cubes. Paal Sarbath is healthy and keeps the body cool in the scorching summer. Learn to make Paal Sarbath Recipe with step by step pictures and video.
Paal Sarbath is one of the popular summer drinks and tastes good too. After making jigarthanda, I had nannari syrup and badam pisin so made this drink to post it here. I make this often during summer as mittu loves it.
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What is Paal Sarbath?
Paal Sarbath is a very popular drink in Ramnad district. This milk sarbath has nannari syrup, badam pisin(almond gum), sabja seeds(basil seeds) which are natural body coolants and an excellent combination when served together.
Sarbath is a cool beverage made with chilled water and flavoring. Paal in tamil means milk and Sarbath is a chilled drink so Paal Sarbath translates to a chilled flavored milk beverage.
This sarbath is super refreshing to drink especially when had in summer. Usually in street shops they sell this paal sarbath with different flavors topped with crushed ice. So there are many variations to this simple drink.
Paal Sarbath Video
Variations
- Add rose syrup instead of nannari syrup to make rose paal sarbath
- You can even add any fruit crush along with milk, almond gum and basil seeds to make fruit based paal sarbath.
- Add coco powder to milk and add it to make chocolate paal sarbath.
Paal Sarbath Ingredients
- Milk – Use fresh milk boiled, cooled and chilled.
- Sarbath Syrup – I have used nannari syrup here, you can use as per your liking.
- Basil seeds – Basil seeds or sabja seeds are soaked for 10 minutes for them to bloom well.
- Almond Gum – Almond gum or badam pisin is soaked overnight in water and then used.
Almond gum is called Badam pisin and Basil seeds are sabja seeds or falooda seeds as they are popularly known.
Almond gum needs more soaking time at least 8-10 hours.
Basil seeds blooms in just 10 minutes. Add water little more than immersing level.
How to make Paal Sarbath Step by Step
1.Take 1 tablespoon almond gum in a bowl. Add around 1 cup water to it.
2.Close and let it soak overnight.
3.The next day it looks like this. It is soft and jelly like in texture. If it becomes dry then check and add more water.It will increase in volume.We may not need it fully use as needed.
4.To another bowl add 1 teaspoon basil seeds. Add water to it.
5.It will bloom well in just 10 minutes. Set aside. If there is more water floating on top you can strain the bloomed basil seeds alone and set aside. We may not need it fully use as needed.
6.Get ready with all your ingredients needed to make milk sarbath.
7.To the serving glass add few ice cubes first.
8.Add 1 tablespoon almond gum to it.
9.Add 1 tablespoon bloomed basil seeds.
10.Add 1 tablespoon nannari syrup to it.
11.Add 1/2 cup chilled milk.
12.Mix it well.
Serve it chilled!
Expert Tips
- Use boiled, chilled milk for best tasting paal sarbath.
- Paal Sarbath should be slightly runny. But you can adjust the consistency according to your liking.
- Add less ice cubed as needed and consume immediately else it will become too runny.
- If you are making in a big batch you can assemble it in a big wide bowl mix it then transfer to small serving glasses and serve! But I prefer to mix it in individual serving glasses.
- I have seen malai being topped up served in street shops. If you like you can add 1 tbsp fresh malai as topping ad serve it.
Serving & Storage
Serve it chilled and consume immediately. Paal Sarbath is meant to be consumed once mixed so I would not recommend storing. May be you can make the ingredients ready and refrigerate it – keeps well for 2 days. Then at the time of serving you can assemble and serve fresh.
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📖 Recipe Card
Paal Sarbath Recipe | Milk Sarbath Recipe
Ingredients
- 1 cup milk
- 2 tablespoon badam pisin / almond gum after soaking
- 2 tablespoon bloomed basil seeds
- 2 tablespoon nannari syrup
- ice cubes as needed
Instructions
- Take 1 tablespoon almond gum in a bowl. Add around 1 cup water to it.
- Close and let it soak overnight.
- The next day it looks like this. It is soft and jelly like in texture. If it becomes dry then check and add more water.It will increase in volume.We may not need it fully use as needed.
- To another bowl add 1 teaspoon basil seeds. Add water to it.
- It will bloom well in just 10 minutes. Set aside. If there is more water floating on top you can strain the bloomed basil seeds alone and set aside. We may not need it fully use as needed.
- Get ready with all your ingredients needed to make milk sarbath.
- To the serving glass add few ice cubes first.
- Add 1 tablespoon almond gum to it.
- Add bloomed sabja seeds.
- Add 1 tablespoon nannari syrup to it.
- Add 1/2 cup chilled milk.
- Mix it well.
- Serve it chilled!
Notes
- Use boiled, chilled milk for best tasting paal sarbath.
- Paal sarbath should be slightly runny. But you can adjust the consistency according to your liking.
- Add less ice cubed as needed and consume immediately else it will become too runny.
If you are making in a big batch you can assemble it in a big wide bowl mix it then transfer to small serving glasses and serve! But I prefer to mix it in individual serving glasses. - I have seen malai being topped up served in street shops. If you like you can add 1 tbsp fresh malai as topping ad serve it.
Nivedhanams Sowmya
nice summer coolant!!! very refreshing!!
Magees kitchen
Refreshing drink, apt for summer.
suhail ak
thanks