Soak Kokum for 30 mins in water. For 1 Cup Kokum, we have used 2 Cups of water. Strain and reserve this water. We will use this water while making Kokum syrup.
Mash Kokum with hands to break into smaller pieces. Kokum Sharbat has immense health benefits, let's explore these benefits.
Kokum rinds are mashed completely. Let's start making syrup now
In a large pan, add mashed Kokum. Add Sugar. Melt Sugar completely on low heat. Sugar melts completely in about 4 mins
Add roasted Cumin Powder, Salt and Cardamom Powder, reserved water and mix well. Allow it to boil on medium heat.
As the mixture begins to boil, lower the heat and continue to cook. Cook until it reduces to thick and syrup like consistency (sticky) and keep stirring intermittently.
We have cooked on low heat for 15 mins. Kokum has reduced to syrup like consistency. Switch off the heat and allow Kokum syrup to cool down completely.
Pass Kokum syrup through a sieve. Thick Kokum syrup is ready. Let's make Kokum Sharbat now.
We will be making lasses of Kokum Sharbat. Take a 1.5-liter Jug. Add 1 liter water. Total Kokum syrup made with this recipe 240 ml=16 tbsp. I am using 12 tbsp=180ml Kokum extract for making 4 glasses of Sharbat
Add some ice-cubes, Kokum syrup. Add few mint leaves. Pour 1-liter water. Add roasted Cumin Powder and Black Salt. Mix well. Kokum Sharbat is ready. Refrigerate until serving.
Consume Kokum Sharbat during summers:
a) It keeps our body cool and saves from dehydration and sunstroke.
b) It has anti-allergic properties that nourishes skin and hair.
c) Kokum keeps digestive system healthy and prevents constipation.
We hope, knowing these health benefits, you will start including Kokum in your diet.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/kokum-sharbat-kokum-sherbet-recipe/