Recipes
Kokum Juice Recipe
| Prep Time | 20 min |
| Cook Time | 20 min |
| Servings |
people
MetricUS Imperial
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- 1 cup kokum fruits, chopped or dry kokums
- 2 cups Water
- 2 cups sugar
- 6 cardamoms, powdered or crushed
- 1 tbsp roasted cumin powder (bhuna jeera powder)
- 1 pinch black salt or salt (optional)
Ingredients
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- rinse the kokum fruits in water. (see notes below on making the sherbet from dry kokum)
- chop the kokum fruits and remove the seeds.
- keep the pulp and the outer cover.
- grind the fruit and pulp with little water.
- strain the whole kokum mixture.
- boil the sugar and water until the syrup becomes a little thick.
- cool the sugar syrup and then add the strained kokum mixture to it.
- add the roasted cumin powder and powdered cardamom.
- mix well. store kokum sherbet in a jar or bottle and refrigerate.
- when serving, dissolve 1 or 2 tbsp of the kokum sherbet in one glass of water.
- add ice cubes and serve chilled kokum juice.
measuring cup used for ingredients is: 1 cup = 250 ml.
follow this method if making the kokum sherbet from dry kokum peels:
1: rinse the dry kokum in water.
2: soak them in 2 cups of water for 3-4 hours.
3: collect the kokum in a blender and reserve the water.
4: grind them with some of the reserved water to a smooth mixture. strain and keep aside.
5: boil sugar with the remaining reserved water till the mixture becomes thick.
6: cool the sugar syrup and then add the kokum mixture to it.
7: add the powdered cardamom and cumin powder.
8: mix well and store in an airtight bottle or jar in the fridge. if you do not want to make sugar syrup, then just dissolve the sugar in the kokum extract. in this case you don't need 2 cups of water. just 1 cup water can be used to soak the dry kokums and then grind them to a smooth paste. also you will need 1 cup sugar.
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