easy kokum juice recipe | kokam sharbat | kokum fruit juice | kokum syrup juice
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 1 jar
- Category: beverages
- Cuisine: Indian
Ingredients
- 1½ cup 200 grams kokum / bhirand / muragalu / punarpuli / kaatampi, dry / fresh
- 2½ cup water
- 2 cup sugar
- ½ tsp cumin powder / jeera powder
- ¼ tsp pepper (crushed)
- pinch of salt
Method
- firstly, in a large bowl soak 1½ cup kokum in 2 cups of hot water for 3 hours.
- transfer to a blender and blend to coarse paste.
- take the kokum paste to kadai.
- add 2 cup sugar and ½ cup water.
- mix well-dissolving sugar completely.
- further, add boil for 10-15 minutes stirring occasionally.
- boil until the mixture thickens and forms syrup consistency.
- turn off the flame and add ½ tsp cumin powder, ¼ tsp crushed pepper and pinch of salt.
- mix well and pass the mixture through a sieve.
- make sure to squeeze of the pulp completely.
- now kokum syrup is ready. refrigerate it and use as required. kokum syrup stays good for 2-3 months when refrigerated.
- to make kokum juice from kokum concentration, take few ice cubes in a glass.
- pour 2 tbsp of prepared kokum syrup / kokum concentration.
- pour 2 cups of cold water and mix well.
- finally, serve kokum juice / kokum sharbat chilled garnished with mint leaves.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.