wellhealthorganic.com Kokum Juice: Kokum Juice stands as a revitalizing elixir, perfect for quenching summer thirst and revitalizing the senses. This beverage, known as Kokum Sharbat, finds its roots deeply embedded in the households of Goa and the Konkan region. Moreover, it’s readily available in stores across Goa.
Kokum Juice
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Cuisine: Goan, Konkani, Malvani
- Course: Beverages
- Diet: Vegan
- Difficulty Level: Moderate
Ingredients:
- 1 cup chopped kokum fruit or 1 cup dried kokum
- 2 cups water
- 2 cups sugar
- 5 to 6 green cardamoms – powdered or crushed
- 1 teaspoon roasted cumin powder
- 1 to 2 pinches black salt
Also Read: Malai Kofta Recipe
Instructions:
- Rinse the kokum fruits under water. (Refer to notes below for making sharbat from dried kokum).
- Chop the kokum fruits, removing the seeds, and retaining both the pulp and outer cover.
- Grind or blend the fruit and pulp with a little water in a mixer-grinder or blender until achieving a fine consistency.
- Strain the kokum mixture.
- Boil the sugar and water until the syrup thickens slightly and attains a sticky texture, about a ½ string consistency.
- Let the sugar syrup cool, then add the strained kokum mixture to it.
- Incorporate the roasted cumin powder and powdered cardamom, mixing thoroughly.
- Store the Kokum Juice in a sanitized jar or bottle and keep it refrigerated.
- When serving, mix 1 or 2 tablespoons of Kokum Juice into a glass of water.
- Add ice cubes and serve chilled.
Also Read: Batata Vada
Notes:
How to Make Kokum Juice from Dried Kokum:
- Rinse the dried kokum under water.
- Let them soak in 2 cups of water for 3 to 4 hours.
- Collect the kokum in a blender, reserving the water. Keep this soaked water aside.
- Grind or blend them with a portion of the reserved water until achieving a smooth mixture using a mixer-grinder or blender Strain and set aside.
- Boil sugar with the remaining reserved water until the syrup thickens slightly.
- Let the sugar syrup cool, then add the strained kokum paste to it.
- Add the powdered cardamom and cumin powder.
- Mix well and store in an airtight bottle or jar in the refrigerator. If you prefer not to make sugar syrup, simply dissolve the sugar in the kokum extract. In this case, you won’t need 2 cups of water. Just 1 cup of water can be used to soak the dried kokum before grinding them to a smooth paste. Also, you will need 1 cup of sugar or adjust as necessary. However, this method will result in a reduced shelf life.