Perfumed Sandalwood Crush
VRINDAVAN GOSWAMI SHARBAT
-Recipe from Yamuna mataji
Before Srila Prabhupada left India for America in 1965, he lived in
Vrindavan, lord Krishna’s birthplace. When he visited the S.K. Joshi
family in their Vrindavan home, Mrs. Joshi frequently served him this
beverage in the late afternoon. She explained that this recipe
originated from the famous Radha Ramana Temple of Gopal Bhatta Goswami
in Vrindavan and was centuries old. This exotic beverage, known for its
cooling effect on a scorching afternoon, can be served on its own or
with cut seasonal fruits.
Pure sandalwood is sold in small bars –about 1 ½ inches (4 cm) diameter
and 3-4 inches (7.5-10 cm) long. You will have to saw or chip off
slices to make an infusion. Alternately, use sweetened sandalwood
syrup, but eliminate the sweetener entirely or reduce it as desired.
Both sandalwood and its syrup are available at Indian grocery stores.
Camomile is a pleasant alternative.
Preparation time (after assembling ingredients): about 30 minutes
Infusion tine: 6-8 hours or overnight
Chilling time: several hours
Makes: about 2 ½ pints (1.5 liters)
12 green cardamom pods
3 quarter-sized slices of pure sandalwood or
½ cup (120 ml) sandalwood syrup
6 cups (1.5 liters) spring or well water
2 ½ * 1 –inch (6.5 * 2.5 cm) strip of orange zest
1 ½ *1-inch (4 * 2.5 cm) strip of lime zest
2/3 – ¾ cup (140-165 g) sugar candy, crushed,
Or gur (100-115 g)
3 tablespoons (45 ml) dried malati or camomile flowers
Combine the cardamom pods, sandalwood slices, if using them, and
water in a saucepan and bring to a boil. Reduce the heat to the lowest
possible setting, cover, and let it steep, without simmering, for 25
minutes. Remove the pan from the heat, cover with a tea towel, and set
aside in a cool place to infuse flavors for 6-8 hours or overnight.
Strain into a clean pan. Bring to a near boil, turn off the heat
and add the remaining ingredients. Cover and steep for 5 minutes.
Strain and cool to room temperature. If you are using sandalwood syrup,
stir it in. Chill well. Serve in goblets over crushed ice.