By Shreya Sarpal
May 28, 2026
Aloo bukhara, aka plum, gives this sharbat a naturally sweet-tangy taste that feels fruity, cooling, and slightly chatpata at the same time. The deep colour and refreshing finish make it perfect for hot afternoons.
12 dried aloo bukhara 3 cups water 4 tbsp sugar 1 tsp black salt 1 tsp roasted cumin powder Ice cubes as needed Mint leaves for garnish
Add dried aloo bukhara and water to a pan, then boil for 10 to 12 minutes until the plums soften completely.
Allow the mixture to cool slightly before blending into a smooth, thick puree.
Strain the blended mixture into a jug to remove skins and fibre for a smoother sharbat texture.
Add sugar, black salt, and roasted cumin powder, then stir well until everything combines properly.
Chill the sharbat for 30 minutes and serve over ice cubes with mint leaves on top.