Kokum Sharbat
Time breakdown
Ingredients
- Kokum petals (or kokum syrup)
- Roasted cumin powder and black salt
- Water
- Mint leaves (to serve)
How to Make Kokum Sharbat
- 1
Soak the kokum in warm water, then simmer with the Anveshan Khandsari into a concentrate; strain.
- 2
Add roasted cumin powder and a little black salt.
- 3
Cool and store the concentrate in the fridge.
Tips for the Best Kokum Sharbat
- ✓Make a concentrate and dilute to taste — it keeps for weeks refrigerated.
- ✓A little black salt and cumin lift the sweet-sour balance.
Frequently Asked Questions
More about Anveshan Khandsari / Jaggery (Unrefined Sweetener)
Duration: Best to use it before 12 months from the date of packaging.
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