Falsa Sherbat Recipe

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Falsa Sherbat Recipe Recipe


By Monish Gujral Published: June 30, 2015



    1. Soak falsa in 2-1/2 cups of water overnight or at least for eight hours
    2. Blend the falsa in a food processor with the water it was soaked in
    3. Strain the juice through a muslin cloth and collect in a pan. Discard the seeds.
    4. Cook the sugar-water mixture in a pan till it thickens
    5. Allow to cool to room temperature
    6. Add the sugar mixture and mix well with the blended falsa mix
    7. Add rock salt, Mix the sherbat with half glass water and crushed ice, serve chilled with mint leaves garnish.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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