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Muharram Ka Sharbat/Doodh Ka Sharbat

4 from 1 vote

A unique sharbat or sherbet made exclusively in the month of Muharram in Hyderabad City that marks the start of Islamic New Year for Muslims around the World. It signifies the martyrdom of Imam Hussain. The agarwood or the oud that is used in this recipe lends it a unique touch. It is simple yet so very flavourful and aromatic. Khoya or mawa is basically added to make it more creamy and luscious. Using of mawa is not followed by all and everyone makes it in their own way but it is been traditionally made in this way in my maternal home like others from many a years now. Enjoy this drink chilled for that awesome experience and lovely flavour.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Recipe CategoryVegetarian
Served AsDesserts
Servings 6


  • Full fat milk 2 litres
  • Almond slivers 1/4 cup
  • Pistachio slivers 1/4 cup
  • Mawa or khoya 1 cup
  • Sugar 1 cup
  • Agarwood or Oud 1 tsp
  • Coal bricket 1
  • Cardamom powder 1 tsp


  • Bring milk to a rolling boil in a pot on a high heat at first. Reduce the heat to a low now and allow it to simmer for about 30-40 minutes.
  • Add mawa or khoya to it along with sugar and cardamom powder. Mix it well and keep aside.
  • Now heat a coal bricket and add agarwood to it. As soon as the fumes start emerging, cover it up with a vessel or a claypot to trap the fumes inside it for 3 to 4 minutes.
    Muharram Ka Sharbat/Doodh Ka Sharbat - Plattershare - Recipes, food stories and food lovers
  • Add the milk to this vessel and cover with a lid immediately so that the aroma of the agarwood that was trapped inside it will impart a unique flavour to the sharbat.
    Muharram Ka Sharbat/Doodh Ka Sharbat - Plattershare - Recipes, food stories and food lovers
  • Garnish with loads of slivered nuts and serve. Enjoy it chilled if desired for that awesome smoky flavoured doodh ka sharbat made in Hyderabad City especially in the month of Muharram.
Tags mawa

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4 from 1 vote

Zeenath Amaanullah
Zeenath Amaanullah

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