To begin making the Mogre Ka Sharbat Recipe, place a saucepan on medium flame, add in the sugar and water and allow it to come to a rolling boil, reduce the flame and add in the milk.

You will observe, the impurities from the sugar will float on the surface of the sugar syrup. 

Using a tea strainer, skim off the impurities from the top and discard it  in a small bowl placed close by. 

Once the impurities have been removed, add in the cardamom powder, saffron stands and the fresh jasmine buds. 

Once again bring to a rolling boil and turn off the flame. Allow this Mogre Ka Sharbat to cool down to room temperature. 

Cover with a lid and set aside, for about 24 hours, allow the fresh jasmine flavour to infuse into the sugar syrup. 

24 hours later, strain out the jasmine buds and discard them. 

Pour the Mogre Ka Sharbat in a bottle and store in the refrigerator for upto a month. This make the concentrated Mogre Ka Sharbat. 

To serve, in a glass add a tablespoon of the concentrated Mogre Ka Sharbat, top with a few ice cubes and 200 ml of water. This Mogre Ka Sharbat is now ready to drink. 

Serve Mogre Ka Sharbat Recipe as a summer evening drink along with Homemade Vada Pav Recipe With Aloo Vada for a simple evening snack.