1/2 kg Sugar,
1 tbsp milk,
1tsp cardamon powder
10 gms sandal (Chandan) powder
2-3 sheet silver warak
Boil the water along with the sugar.
After a boil add milk.
Spoon off the dirt collected on the top.
Add cardamoms and stir at regular intervals and mix well.
After 20minutes remove the sugar syrup from gas.
Tie the chandan powder in a fine muslin cloth and add this potli to the sugar syrup.
Cover the vessel with a lid immediately.
Keep aside for 24 hour.
After 24 hour strain and add the warak (crush it slightly with your fingers).
Store the sharbat in a dry strelised bottle.
Refrigerate the bottle.
In a glass pour 3 to 4 tbsp shandan sharbat and add sufficient water and crushed ice.
Mix well and serve chilled.