Khus Syrup | Khus Sharbat Recipe

Ingredients

• 60 to 70 grams khus roots or vetiver (ramacham in malayalam)
• 5 cups water or about 1 litre water
• 4 cups raw sugar – 600 grams, can add white sugar instead

Steps

Preparation

1. Separate the roots if possible.
2. Rinse the roots very thoroughly in water to remove mud and tiny stone particles.
3. Use kitchen scissors to chop the roots, then soak in water for 8 hours or overnight.
4. Pass through a juice strainer and collect the extract.

Making khus syrup

1. Stir the sugar into the extract.
2. Put the khus extract on the stovetop and keep stirring so the sugar dissolves.
3. When the solution begins boiling, cook for some more minutes. The syrup should be sticky or of ½ thread consistency.
4. Filter the hot syrup straight into a clean glass jar, or filter into a bowl or pan first and then pour into a clean, sterilized jar or bottle.
5. Immediately close tightly with the lid and leave to cool at room temperature.
6. Refrigerate the syrup once cooled.
7. Dissolve ¼ or ⅓ part of the khus syrup with water at room temperature or cold; the khus sharbat is ready.