A Mogra Sharbat Recipe with a 70-Year Legacy
When the first jasmine blossoms hit the markets, everyone queues up to turn it into all things luxurious - from essential oils to dried petals for jasmine tea, rich syrups, and so much more. But at the Katara household, it is transformed into sharbat, with a recipe that is now part of family legacy.
A first sip of of the sweet-smelling drink in my glass, and I am immediately calmed, then slowly energised. By the time I reach the bottom of my glass of mogra sharbar, I am completely refreshed.
Mogra sharbat, made with jasmine flowers (or mogra) holds a special place at religious and cultural ceremonies in India. We are home to several varieties of jasmine, depending on the soil and climate. Known also by a variety of names — Kundumalligai, Arabian Jasmine, Jai, Jui, Chameli, Madanban, Sayali, Kunda or Mallika, the mogra is harvested between May and November. As the first batches of the flower hit the markets, people get busy with these sweet blossoms, preparing them into essential oils, dried flowers for jasmine tea, concentrated syrups and more.
Mogra sharbat’s consumption is not limited to a particular festivity — it is enjoyed in the summers for its cooling nature, and year-round as a sweet, soothing drink. Known for itsmood-enhancing properties, it is is also consumed for its ability to boost the immune system, lowering blood pressure, as treatment for insomnia.
Over the last year, mogra sharbat has been served at every party at my house, including my daughter's first birthday party. An aromatic drink, it works well with water or soda, and can be served at room temperature or chilled, spiked or sober.
My source of the mogra sharbat is the Katara household in Pune. The family’s sharbat recipe belonged to the late Mohini Chhabria, and is a legacy that is being carried forward by the youngest generations of her family. Aruna Katara says, “My mother used to make many sharbats in summer, using rose, badam, orange and mogra, and she sent these to friends and family all across the country. She became known for this amongst her loved ones.” The mogra sharbat is the most beloved of the lot, and while it is typically made for family and friends, some of it is retailed commercially via self-help groups.
Here’s how to make your own mogra sharbat and inherit this 70-year-old tradition.
Mohini Chhabria’s Mogra Sharbat
Ingredients
1 cup fresh jasmine flowers
½ (half) cup sugar
1 tsp cardamom powder
A pinch of saffron
1 cup water
Method
Place a saucepan on medium flame, add in the sugar and water and allow it to come to a boil. Reduce the flame.
Skim off any impurities that rise at the top and then add in the fresh flowers, and the cardamom powder.
Once they come to a boil, turn off the flame. Allow the sharbat to cool down.
Cover and set aside for around 24 hours. This allows the fresh jasmine flavour to completely infuse into the sugar syrup.
After 24 hours, strain out the jasmine flowers and discard them. The concentrate is ready.
Pour the sharbat in a bottle and store in the refrigerator for up to six months.
To serve, in a glass add two tablespoons of the concentrate, a glass of water and ice.
Rashi Goel is an independent marketing consultant and writer based in Goa, India. You can find her on Instagram on @rashicreates.
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