Kokum Sharbat (Juice) is a refreshing and tangy Indian drink made from kokum fruit, which is native to the Western Ghats region of India. Kokum (scientific name: Garcinia indica) is a small, purple fruit that is typically dried and used in various culinary applications, especially in the coastal regions of India. It has a unique sour taste and is known for its cooling properties, making it perfect for summer beverages like sharbat.
Ingredients:
– 15-20 dried kokum petals
– 4 cups water
– ½ cup sugar or as required
– 1 tsp roasted cumin powder
– Black salt to taste
– Ice cubes for serving
– Mint leaves for garnish (optional)
Instructions:
1. Preparing Kokum Extract:
– Rinse the dried kokum petals under cold water to remove any impurities.
– In a bowl, soak the kokum petals in 1 cup of water for about 2-3 hours or until they soften.
– After soaking, transfer the soaked kokum petals along with the water into a blender.
– Blend until you get a smooth paste-like consistency. If needed, add a little more water to aid in blending.
2. Straining Kokum Extract:
– Place a fine mesh strainer over a bowl or jug.
– Pour the blended kokum mixture through the strainer, pressing down with a spoon to extract as much liquid as possible.
– Discard any solids left in the strainer. You should be left with a smooth kokum extract.
3. Preparing Kokum Sharbat:
– In a large pitcher, combine the kokum extract, remaining water (3 cups), sugar, roasted cumin powder, and black salt.
– Stir well until the sugar is completely dissolved.
– Taste the sharbat and adjust the sweetness and tanginess according to your preference by adding more sugar or kokum extract if needed.
4. Serving:
– To serve, fill glasses with ice cubes.
– Pour the prepared kokum sharbat into the glasses.
– Garnish with fresh mint leaves if desired.
– Serve chilled and enjoy the refreshing Kokum Sharbat!
Kokum holds significant importance in Indian cuisine and traditional medicine. Here are some key points about its significance:
1. Culinary Use: Kokum is used in various culinary preparations, including drinks, curries, chutneys (sauce), and pickles. Its sour flavor adds a tangy twist to dishes.
2. Digestive Aid: Kokum is known for its digestive properties. It is often consumed after meals to aid digestion and relieve acidity.
3. Cooling Agent: In Indian traditional medicine (Ayurveda), kokum is believed to have cooling properties, which makes it particularly popular during the hot summer months. Kokum sharbat and other kokum-based drinks are consumed to beat the heat and stay hydrated.
4. Health Benefits: Kokum is rich in antioxidants and vitamins, including vitamin C. It is also believed to have anti-inflammatory properties and is used to treat various ailments in Ayurveda.
