Kokum Syrup. It is more of a Sugar syrup with mild Kokum flavouring. It definitely does not have the punch of a proper Kokum Syrup such as Mapros, Mala or even some other local brands. Kokum - Garcinia indica is an anti oxidant rich fruit used in the name of Vrikshamla in Ayurveda.
It has tremendous cooling properties and its beverages are a great summer.
Another version that is very popular is sol kadi, prepared with fresh coconut milk.
Kokum (Gracinia indica) has multiple health and medicinal benefits.
You can cook Kokum Syrup using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Kokum Syrup
- It's 1 cup of chopped kokum.
- It's 2 cups of Water.
- Prepare 2 cups of sugar.
- Prepare 6 of cardamom powder.
- You need 1 tbsp of roasted cumin powder.
- You need 1 pinch of black salt or salt.
Kokum juice recipe - kokum juice is a summer coolant and is popular in goa. Boil the sugar and water until the syrup becomes a little thick. Cool the sugar syrup and then add the strained kokum. When we are making Kokum Syrup or dried Aamsul or Kokum from fruits, we discard the pulp and seeds.
Kokum Syrup step by step
- Chop the kokum fruits and remove the seeds. keep the pulp and the outer cover..
- Grind the fruit and pulp with little water.strain the whole kokum mixture..
- Boil the sugar and water until the syrup becomes a little thick.Cool the sugar syrup and then add the strained kokum mixture to it..
- Add the roasted cumin powder and powdered cardamom. mix well..
- Store kokum sherbet in a jar or bottle and refrigerate..
- When serving, dissolve 1 or 2 tbsp of the kokum sherbet in one glass of water..
Kokam sharbat syrup is made and is preserved for a whole year. Also known as Cocum, Dried Kokum. Kokum has has been known as Grandma's cure to acidity. It primarily grows in the Western Ghats, especially the Goa and Konkan region. Kokum. - Disclaimer "Information here is provided for discussion and educational purposes only.
