Kokum Sharbat
Kokum sharbat -Delicious summer cooler made with dried kokum
- Prep time
- 15 min
- Cook time
- 4 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 Black Kokum
- 3/4 cup Sugar / Chini
- 1 cup Water / Paani
- 1/2 tsp Black Salt / Kala Namak
- 1/2 tsp Roasted Cumin Powder / Jeera Powder
- 1 tsp Lemon Juice / Nimbu Ka Ras (optional)
- Few Ice cubes
Instructions
- 1
Soak kokum in a cup of warm water for 45 minutes.
- 2
Grind the soaked kokum in the mixer(along with the water) and make a smooth paste.
- 3
In a pan add sugar and water and boil for approx 5-8 minutes and make a syrup(thick like gulab jamun syrup)
- 4
Let the syrup cool down completely.
- 5
Add the kokum paste in the sugar syrup and mix well.
- 6
Strain the syrup through a fine sieve.
- 7
Now add black salt,roasted cumin powder and lemon juice in it.
- 8
Now the kokum sharbat concentrate is ready.
- 9
You can easily store this concentrate in the refrigerator for a week.
- 10
How to serve-Add 3 cups of chilled water and ice cubes in the concentrate(can also add some mint leaves)
- 11
Apply some lemon juice on the rim of the serving glass.
- 12
Mix some sugar and roasted cumin powder and spread it in a plate.
- 13
Dip the glass rim in this mixture..
- 14
Gently pour the sharbat in the glass and serve.