Paal sarbath is a very popular drink in Ramnad district, Tamilnadu. Paal sarbath / milk sarbath is prepared with nannari syrup, badam pisin /almond gum and cold milk. You may serve this with toppings like ice cream, tutti fruti, mango chunks etc.
- 1 cup – Milk ( boiled and cooled)
- 1 tsp – Sabja seeds/ chia seeds (or use badam pisin/ almond gum )
- 4 tbsp – Nannari syrup (or add as needed)
- Ice cubes as needed
- Boil milk without water and allow them to cool completely. Keep refrigerated until use.
- Soak Chia seeds or sabja seeds for 1 or 2 hours / over night (until well soaked) in a warm water and keep it ready. Drain the water completely and refrigerate it before use.
- Take a serving glass, add 1 tbsp of soaked sabja seeds and then add in a tbsp of nannari syrup. As the syrup contains the sweetness that is enough for your sarbath, do not add any extra sugar to it.
- Now add in the cold milk and ice cubes, give a nice stir and continue the same process with next glass. Paal sarbath is ready and serve cold.
- If you are using badam pisin, soak it in enough water a day before and keep it ready. Since i do not have badam pisin, I used sabja seeds which is available in any Indian grocery store as Tukmaria or sabja seeds or basil seeds.
- For making Paal sarbath you may need nannari syrup for sure. In case you could not find nannari syrup around your place, then you may replace it with rose syrup.
- Since nannari syrup contains enough sugar, you may not need extra sugar for your Paal sarbath.