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Kokum Sharbat

Course Beverages
Cuisine Indian
Keyword Kokum Sharbat, summer coolants, summer cooler recipe
Prep Time 3 hours
Total Time 3 hours

Ingredients

  • 150 grams of semi-dried kokum
  • 1 tsp basil seeds (sabja seeds/ takmaria seeds)
  • ½ tsp rock salt (kaala namak)
  • 3 to 4 tsp sugar (cheeni)
  • 1 tsp roasted cumin powder (jeera powder)
  • 4 glasses of chilled water

Instructions

  • Soak semi-dried  kokum in 1 cup of hot water for 2 to 3 hours.
  • Soak sabja seeds in little water for 30 minutes.
  • After 30 minutes, the sabja seeds would have absorbed water and swollen up. Keep it aside.
  • After 3 hours, squeeze and mash the kokum in the bowl  in which they are kept soaked.
  • Transfer the kokum alongwith the water to the mixer jar and blend to a coarse paste.
  • Strain the kokum paste and extract thick kokum juice.Discard the kokum after extracting juice.T
  • o the kokum juice, add rock salt, sugar and roasted cumin powder.
  • Mix well till the sugar dissolves.
  • Now add 4 glasses of chilled water.
  • Stir in the soaked sabja seeds. Mix well.
  • Serve chilled.