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Poppy seeds, harvested from the opium poppy plant (Papaver somniferum), are tiny, oval-shaped seeds known for their mild, nutty flavor and crunchy texture. These seeds are a versatile ingredient used in various culinary applications across different cuisines. They are often sprinkled over breads, muffins, and pastries to add a distinctive texture and subtle flavor. In addition to baked goods, poppy seeds can be used in salads, dressings, and as a finishing touch for vegetables and meats.

The seeds are rich in oil, which contributes to their nutty taste and also provides a source of essential nutrients. Poppy seeds are high in dietary fiber, which supports digestive health, and contain important minerals such as calcium, iron, magnesium, and phosphorus. They also provide a modest amount of protein and healthy fats, making them a nutritious addition to a balanced diet.

In addition to their culinary uses, poppy seeds have been used in traditional medicine for their mild sedative properties. They are sometimes used in remedies to promote relaxation and improve sleep. However, due to their association with the opium poppy, it's essential to note that consuming large quantities of poppy seeds may lead to detectable traces of opiates in drug tests.

Poppy seeds are typically used whole or ground, and their flavor is enhanced when toasted. Whether added to doughs, sprinkled on top of dishes, or incorporated into dressings, poppy seeds offer both a delightful texture and nutritional benefits, making them a valuable component in cooking and baking.

Khas Sharbat

Main Ingredients

For Khas Sharbat Base:

2 tablespoons Whole poppy seeds (white)
2 tablespoons Khus (vetiver) roots or 1 tablespoon khus essence
1/2 cup Sugar (adjust to taste)
2 cups Water (for boiling)
1 teaspoon Lemon juice (optional for tang)
A pinch of Green food colour (optional)
Ice cubes as needed

Instruction

Step 1 - Soak and Boil Poppy Seeds & Khus

Soak: Rinse and soak whole white poppy seeds in water for 2-3 hours. If using dried khus roots, rinse and soak them separately as well.
Boil: In a saucepan, boil 2 cups of water. Add soaked khus roots and poppy seeds. Let it simmer on low heat for 10–15 minutes to extract flavors.
Cool and strain: Once done, let it cool slightly. Strain the mixture through a muslin cloth or fine sieve. This creates your natural infusion base.

Step 2 - Prepare the Syrup

Make sugar syrup: Make sugar syrup: In another pan, combine sugar with 1/4 cup water. Heat until the sugar dissolves completely and the syrup becomes slightly sticky.
Combine syrup and infusion: Add the strained poppy seed-khus infusion into the sugar syrup and mix well. Simmer for another 2–3 minutes. Add a few drops of green food colour if desired, and a teaspoon of lemon juice for a refreshing twist.
Cool and bottle: Let the syrup cool completely. Store it in a clean glass bottle in the refrigerator.

Step 3 - Serve the Khas Sharbat

To serve: In a glass, add 2–3 tablespoons of the prepared khas syrup. Fill with chilled water or soda. Add ice cubes and stir well.
Optional: Garnish with a sprig of mint or a few soaked basil seeds for added texture and coolness.

Tips for the Perfect Khas Sharbat

Natural Aroma: If using khus roots instead of essence, ensure they’re well rinsed to avoid any earthy smell in the drink.
Sweetness: Adjust sugar quantity based on personal preference. You can also replace sugar with jaggery or honey for a healthier twist.
Ajwain Flavour: The syrup stays fresh for 7–10 days when refrigerated in a sealed bottle.
Cooling Effect: Both poppy seeds and khus are known for their body-cooling properties, making this drink ideal for hot summers.

Why You’ll Love Khas Sharbat:

Cooling and Refreshing: A traditional Indian summer drink known to beat the heat naturally.
Unique Flavour: Combines the subtle nuttiness of poppy seeds with the earthy aroma of khus.
Versatile: Can be served as is, with soda, or mixed into mocktails and falooda.

Yield

8–10 Glasses

Prep Time

2 hours

Cook Time

20 minutes

Total Time

2 hours 20 minutes