Kokum And Anar Slush Recipe - Icy sour-sweet deep magenta concoction, sprinkled with ruby red pomegranates.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Kokum syrup, Pomegranate Kernels (anar)

Cuisine : Maharashtrian

Course : Beverages

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Kokum And Anar Slush

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Kokum And Anar Slush Recipe - Hows to make Icy sour-sweet deep magenta concoction, sprinkled with ruby red pomegranates.

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Prep Time : 6-10 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Kokum syrup 1 1/3 cups

  • Pomegranate Kernels (anar) 4 tablespoons

  • Sugar 8 tablespoons

  • Black salt (kala namak) 2 teaspoons

  • Roasted cumin powder 2 teaspoons

  • Crushed ice 4 cups

Method

Step 1

Blend together kokum sherbet, pomegranate kernels, sugar, black salt and roasted cumin powder for 2 minutes. Add crushed ice and blend again until slushy. Pour into individual glasses and serve chilled.

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