KOKUM is a fruit, antioxidants and having lot of medical benefits. This is good for people, who suffer from constipation, heatstroke, and other pains. Also in summer its drink is good to beat the heat. Since it is sour in taste, it is used in curries in Maharashtra, Kerala, Goa etc. My mom used to dry its peels and used it for making Saaru. Recently when I attended my niece's marriage, they served Kokum buttermilk to the guests. I loved it instantly and was waiting to get this Kokum Sol. My next preparation will be KOKUM BUTTERMILK. My sister was kind enough to buy this for me from Mangalore. Today I prepared Kokum sherbet. Here is the recipe.
KOKUM SHERBET
WHAT YOU NEED :
KOKUM SOL/ PEELS - 6-7
JAGGERY - 1 1/2 CUBE OR TO TASTE
KALA NAMAK - 2 PINCHES
ROASTED JEERA/ CUMIN SEEDS POWDER - 1 TSP
KOKUM SHERBET
HOW TO MAKE:
SOAK KOKUM SOL IN HALF CUP HOT WATER.
WHEN SOL BECOMES SOFT QUEEZE IT IN WATER WITH YOUR HANDS.
STRAIN THE WATER AND KEEP ASIDE.
PUT SOL IN MIXIE AND HALF OF THE STRAINED WATER AND GRIND.
NOW AGAIN STRAIN THIS GROUND PASTE IN THE SAME VESSEL.
ADD JAGGERY AND BOIL THE WATER TILL IT REDUCES THE QUANTITY A LITTLE.
NOW ADD ROASTED JEERA POWDER AND KALA NAMAK.
ALLOW TO COOL DOWN.
NOW POUR 2 TBSP SYRUP IN GLASS AND AND POUR CHILLED 3/4 WATER IN IT AND SERVE.
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