Kokum Sharbat, IS a western coastal favorite summer drink, now gaining popularity up here in North of India. Originally from Goa Kokum Sharbat has its health benefits apart from the great taste and makes a great coolant drink for summers.
Kokum is a fruit from southern land of India, belongs to the same family as, mongosteen. Dry kokum is sour in taste. Its Botanical name is Garcinia Indica, and it has Pharmaceutical, Culinary and Industrial uses. You can read more about it here.
Health benefits of Kokum
Kokum is used in many coastal dishes and is known to have great health benefits.
It is anti Inflammatory and is used in the treatment of sores.
Its a great medicine for flatulence, and stomach ailments due to indigestion.\
Its external application is indicated in skin diseases, like allergies.
Kokum Butter helps as a coolant in the treatment of burns and scalds.
Culinary uses of Kokum
Kokum gives a sour taste to the curries same as tamarind does, and is used in curries, and chutneys apart from coolant drink Like Kokum Sharbat.
Delhi summers have always been a challenge, especially the months of May and June, when heat waves are strong, days are long, and Kids are home for summer vacations. And to add to the heat, ongoing construction around the society, dust storms, and infection prone environment, Something that can add on as a good health accelerator is welcome. Kokum Sharbat with its spices, like cumin, cardamom, makes a great soothing drink and helps fight abdomen upset due to heat stroke.
In fact, we as kids used to drink a jeera drink called RIMJHIM, if anyone is from north of India lived around in Haryana or Delhi, would be familiar with this. Kokum Sharbat is s very similar to that, with the sour-sweet taste and a hint of jeera( cumin), and other spices.
In fact the chatpata flavour is great to make lollies too. Kokum sharbat can be made and stored in advance and can be quickly stirred into a glass full of summer goodness.
After you read the recipe, I am sure you would definitely want to include this wonder fruit in your culinary list of must try.
| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Passive Time | 30 Minutes |
| Servings |
Milliliters
|
- 10 Pieces Kokum Dried
- 1/2 Cup Warm water
- 3/4 Cup Sugar
- 1 Cup Water For the syrup
- 1 Tsp Roasted Cumin Powder
- 1/2 Tsp Cardamom powder
- 1 Tsp Black Salt
Ingredients
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|
- Soak dried Kokum in warm water for half an hour.
- Grind the kokum along with water to form paste
- Now Take, the kokum paste, sugar and one cup water and let it come to a boil. Allow to cook for ten minutes or till it becomes thick.( just short of soft ball consistency).
- Allow to cool and strain tgrough a fine sieve.
- Add cumin powder, cardamom powder and salt. Store in a glass bottle.
- To make a glass of cool drink, add 3-4 Tbsp of the syrup and top it up with chilled water and ice.
One can adjust the amount of spices and sugar going in the drink according to own tatse.
Allow the sugar to attain near softball consistency that decides the shelf life of the syrup.
I like to make ice pops also of the kokum sharbat, and use the syrup on the shaved ice candy for kids.
It makes a great base for a great cocktail with gin/ rum.
