Badam Pisin Khus Sharbat recipe is a cooling drink that is perfect for the hot summers. Badam Pisin as its called in Tamil is nothing but Almond tree gum which is completely edible. It is a natural coolant that is known to reduce the body heat and is known to prevent the skin boils that occurs due to heat during the summer time.
Just like rubber trees that give out milk which is collected and made into rubber, Almond trees also give out a sticky gum which becomes hardened when exposed to the air. It is later chipped off from the tree and collected. They look like small uneven marbles.
Badam pisin or Almond Tree Gum is available in all departmental shops in small packs. If not they are available in all shops that sell Ayurvedic and homeopathic (country) medicines (naatu marundhu kadai). It is very easy to use as well. All you need to do is soak them in enough water overnight which later forms into a natural jelly like substance.
Unlike the artificial readymade jellies that are sold in shops, this jelly is 100% natural, vegetarian and absolutely safe for internal consumption and for external application. Badam Pisin has zero taste and absolutely odourless. During summer time, this jelly is also applied on prickly pear on babies to prevent the itching as it soothes down the skin irritation.
- You can store the formed jelly in the fridge upto 2 days. Just add 1/4 cup more water on top of the jelly and refrigerate in an airtight container.
- If you do not have khus syrup, then you can use any of your favourite flavours like rose syrup, kesar badam mix, pista essence or just mix it with sweetened plain milk.
I have added khus syrup which is once again a natural body coolant to make this badam pisin khus sharbat. As mine is an extremely heat body, this happens to be one of my favourite drink during summer time to have in an empty stomach first thing in the morning as it cools down the body heat quickly.
Badam Pisin Khus Sharbat Recipe
- Badam Pisin (Almond tree gum) - 3 to 4 marbles
- Water - 1/4 cup
- Cold milk - 1 cup
- Khus Syrup - 3 tbsp
- In a bowl, soak badam pisin (almond gum) in water overnight or for 8 hours.
- The marbles will disintegrate and form into a thick jelly.
- Add cold milk, khus syrup and whisk well to distribute the jelly evenly.
- Serve immediately.