MOGRAAY JO SHARBAT
(Indian Jasmine Cooler)
Recipe Overview
Mograay jo Sharbat is a fragrant and refreshing traditional cooler made by infusing jasmine
flowers into a delicately spiced sugar syrup. Known for its soothing aroma and cooling
properties, this sharbat is especially popular during warm weather. The subtle floral notes
combined with hints of cardamom create an elegant and refreshing drink concentrate.
Recipe Details
– Cuisine: Sindhi – Bhatia
– Course: Beverage / Drink Concentrate
– Diet: Vegetarian
– Preparation Time: 15 minutes (+ overnight infusion)
– Cooking Time: 30 minutes
– Shelf Life: 2–3 weeks (refrigerated)
– Difficulty Level: Easy
Ingredients
– Jasmine flowers – 12–15 nos.
– Lime – 1 no.
– Sugar – 1 kg
– Water – 1 litre
– Milk – 2 tsp
– Green cardamom – 5 nos.
Method
Step 1: Prepare Sugar Syrup
– In a cooking pot, combine water, sugar, and green cardamom.
– Bring to a boil and cook on a medium flame for about 30 minutes, stirring occasionally.
Step 2: Clarify the Syrup
– Add milk to the boiling syrup and stir.
– Impurities from the sugar will rise to the surface—skim and discard them.
Step 3: Add Lime Juice
– Add the juice of one lime to the syrup and continue cooking.
– Allow the syrup to reduce slightly and thicken.
Step 4: Infuse Jasmine Flowers
– Remove the syrup from the heat.
– Add the washed jasmine flowers and stir gently.
– Cover the pot and allow the mixture to infuse overnight.
Step 5: Strain & Store
– The next day, strain the syrup to remove the flowers.
– Transfer the sharbat into clean, sterilised bottles and store.
Chef’s Tip
– Use fresh, fragrant jasmine flowers for the best flavour.
– Avoid overcooking the syrup after adding lime juice, as it may alter the taste.
– Ensure the syrup is completely cooled before bottling to maintain freshness.
Serving Suggestions
– Mix 1 part sharbat with 6 parts chilled water (adjust to taste)
– Serve over ice for a refreshing summer drink
– Can also be paired with festive meals or served as a welcome drink.
Variations
– Rose & Jasmine Variation: Add a few fresh rose petals along with the jasmine flowers
for a more complex floral flavour.
– Saffron Variation: Infuse a few strands of saffron into the warm syrup for a richer
aroma and golden hue.
– Lemony Variation: Increase the quantity of lime juice slightly for a brighter,
more citrus-forward flavour.
– Spiced Variation: Include a small piece of cinnamon or a few cloves while preparing
the syrup for a warming spice note.
– Sparkling Cooler Variation: Serve the sharbat diluted with chilled sparkling water
instead of plain water for a festive beverage.
Storage & Make-Ahead Tips
– Store the prepared sharbat concentrate in clean, sterilised glass bottles with airtight lids.
– Refrigerate immediately after bottling and consume within 2–3 weeks.
– Always use a clean, dry spoon or pour directly from the bottle to prevent contamination.
– The syrup can be prepared several days in advance, as the floral notes
continue to develop over time.
– For longer storage, divide the concentrate into smaller bottles and open one at a time.
– If the sharbat crystallises slightly during refrigeration, allow it to stand at room
temperature for a few minutes and shake gently before use.
– Avoid storing in direct sunlight or near heat sources, as this may diminish the delicate
floral aroma.
Nutritional Insight
– Jasmine flowers are traditionally valued for their calming aroma and refreshing qualities.
– Cardamom contributes natural antioxidants and aids digestion.
– Lime juice provides vitamin C and balances the sweetness of the syrup with a
subtle citrus note.
– As a sugar-based concentrate, Mograay jo Sharbat is energy-dense and is best
enjoyed in moderation.
– When diluted with chilled water, it offers a refreshing alternative to commercially
prepared soft drinks.
Did You Know?
Adding a small amount of milk to boiling sugar syrup is a traditional technique used to
clarify it—helping remove impurities and resulting in a clearer, cleaner-tasting sharbat.
Cultural Notes
Mograay jo Sharbat is a fine example of traditional cooling beverages prepared in Bhatia
households, especially during the summer months. Floral infusions like jasmine were valued
not only for their aroma but also for their calming and refreshing qualities. Such homemade
concentrates were commonly prepared in advance and stored for daily use.