Kokum Sherbet Recipe - An ideal summer drink - made of kokum it is good to prevent sun stroke.

This recipe is from the book konkan cook book.

Main Ingredients : Kokum petals, Sugar

Cuisine : Goan

Course : Beverages

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Kokum Sherbet

Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Kokum Sherbet Recipe - How to make Kokum Sherbet

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Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Kokum petals 2 cups

  • Sugar 1/2 cup + 2 tablespoons

  • Salt to taste

  • Cumin powder 1/2 teaspoon

Method

Step 1

Soak kokum in two cups of lukewarm water for ten to fifteen minutes. Mash kokum and strain its pulp.

Step 2

Boil sugar, kokum pulp, salt and cumin powder for two to three minutes. Add a little water while boiling. Take off the heat, cool the syrup and store in a refrigerator.

Step 3

While serving, put a little kokum syrup in a glass. Add cold water as needed, mix well and serve chilled.

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