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Nimbu Ras Recipe step by step | Vegan Limbu Ras 

1 Mins read
Vegan Nimbu Ras, Limbu Ras

This Recipe is free from:

☒Wheat

☒Peanuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

रस Limbu

Ingredients: For Vegan Nimbu Ras 

  1. Freshly Squeezed lemon juice – 1 cup 
  2. Jaggery – grated – 1 cup
  3. Sugar – 1 cup
  4. Vegetable oil – 1 TBSP
  5. Hing Powder – ½ Tsp ( Optional ) 
  6. Turmeric powder – 1 Tsp
  7. Red Chili powder – 2 TBSP
  8. Salt to taste.

How to Make vegan Limbu Ras Step-by-Step Instructions

  1. Take lemon juice in a pot.  Heat a pot on medium heat. Once hot add vegetable oil . Once oil heats up , add hing powder , turmeric powder . 
  1. Add the lemon juice mixture. Mix well while adding as sugar settles down. Add chili powder, salt to taste. Mix well. Cook on a low flame and keep stirring till the sugar and jaggery melts completely. It comes to a nice boil but still liquid in consistency. Keep cooking and stirring till the liquid thickens to a dropping consistency. Do remember the liquid thickens as it cools. So keep it a notch more liquid than desired consistency. Get a perfect consistency as it cools down 
  2. Serve with your choice of paratha’s , puris , spread on a slice of bread or even as a side for humble varan-bhat.

Tip – Here I have shown measurement for 1 cup lemon juice , but you can multiply it as needed and make this in bulk . Stays good for 6-8 months in refrigerator. 

Limbu सरबत

Ingredients: For Limbu Sharbat 

  1. Freshly Squeezed lemon juice – 1 cup 
  2. Sugar – 2 cups
  3. Cardamom powder – ¼ Tsp
  4. Kesar – 1/8 Tsp 

 Method:

  1. Heat a pot on medium heat. Add lemon juice and sugar. Cook on a low flame and keep stirring till the sugar melts completely.  It comes to a nice boil but still liquid in consistency. Simmer it for 4-5 minutes. 
  2. When the liquid starts to thicken, add cardamom powder, kesar and mix well. Keep cooking and stirring till the liquid thickens to a dropping consistency. Do remember the liquid thickens as it cools. So, keep it a notch more liquid than desired consistency. Get a perfect consistency as it cools down.  
  3. Let it cool down completely. Store in airtight containers. Stays good in refrigerator for 3-4 months.
  4. To Make sharbat – add 2 TBSP of concentrate in glass, add a pinch of salt and few ice cubes. Add the desired amount water . Mix well and serve cold on a hot summer day.
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