Kokum & Gulkand Sharbat
Kokum (Garcinia Indica) is a fruit which looks like plum and has lots of health benefits. It is very popular in Goa and locally called ‘bhinna’. It is a seasonal fruit. The outer cover of the fruit is dried in the sun to obtain ‘solaan’, which are used in making ‘sol kadi’ and certain other Goan curries. The fresh fruit is used for making sharbat and ‘futti kadi’. Kokum syrup is readily available in the market, but the dried petals can also be used for making sharbat in the absence of fresh fruit.
Gulkand is a sweet preserve of rose petals and it has summer cooling properties. It is readily available at general stores and certain pharmacies.
I have prepared this sharbat by combining kokum and gulkand and the outcome is very refreshing.
Makes : 1 Glass
Ingredients:
- Dried kokum petals – 8 to10
- Gulkand – 2 tsp
- Sugar – 3 tsp
- Cumin powder – 1/4 tsp
- Lukewarm water – 50 ml
- Cold water – 200 ml
- Salt to taste
- Ice cubes – 5 (optional)
Procedure:
- Soak kokum petals in 50 ml lukewarm water for 30 min.
- Now, discard the petals.
- Add gulkand, sugar, cumin powder and salt.
- Add water and stir well.
- Strain it in a glass and add ice cubes.
- Serve chilled.
Tip:
- You may adjust the quantity of water and sugar as per your requirement.
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