Does Anyone On Here Drink Shardaayi?

[Singh97]

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My friend told me about Shardaayi and I thought I would try it. Has anyone on here seen any strength improvements. What's the best way to make it? How much should I drink in a day? http://www.sikhnet.com/news/shardaayi-nectar-warriors-0

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[Guest]

I drank it in India.

[Singh97]

I drank it in India.

What does it taste like?

[Guest]

What does it taste like?

It's sweet but one can still taste the pepper.

[Singh97]

It's sweet but one can still taste the pepper.

Do you know how to make it the way they do in India?

[pr1tpal]

I make and drink shardaai usually once a week and it lasts for a few days. Happy to answer any questions!

[Singh97]

I make and drink shardaai usually once a week and it lasts for a few days. Happy to answer any questions!

Could you tell me what you put in it and how you personally make it. Thanks.

[pr1tpal]

Yep, my recipe (usually makes enough for 8 servings is)

1/4 cup of almonds (peel the skin and leave to soak overnight)

1/4 cup of charmagaz (can use melon seeds from any english store really, again, soak overnight)

1.5 tablespoons of black peppercorns

1 tablespoon of khas khas (poppy seeds)

1 tablespoon of lechi (cardomon)

Process:

1, Peel and skin the almonds and soak overnight along with the charmagaz

2, Remove the lechi skins and grind along with the khas khas and pepper.

3, Once this has turned into a fine black powder, add the badam and charmagaz and start the ragra. This is usually hard work and takes over an hour even for a serving this size. A shortcut is to blend the nuts/seeds before the ragra to save time although I haven't personally ever done this.

4, Whilst doing the ragra, keep adding little bits of water when required. The nuts will soak up the water and become easier to crush.

5, When this has become a very fine paste (the consistency of degh), strain through a thin cloth into water

6, Add sweetener as required

You can see part of the process in this video:

Hope this helps!