Nimbu Ras Recipe step by step | Vegan 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 – 1/2 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 . 

2. 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 
3. 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.