Kokum is a summer fruit, and kokum sherbet is the ultimate natural drink for preventing dehydration and heat stroke in summer. The bright red kokum sherbet possesses powerful cooling properties, instantly refreshing and replenishing lost body fluids, keeping you energised and active even in the highest summer temperatures.
Kokum is essential for good digestion and effectively soothes acidity attacks and burning sensations in the heart and stomach due to indigestion. Numerous studies have confirmed kokum’s anti-inflammatory and anti-allergic properties, attributed to specific phenolic compounds in the fruit.
So let’s try a new recipe of kokam here!
Ingredients:
- Dried Kokum – 6-7 in no
- Jaggery – 2 Tablespoons
- Green Chilies (Slited) – 2 no
- Salt – As Per Taste
- Coriander Leaves (Chopped) – 2 Tablespoons
- Oil – 1 Tsp
- Asafoetida – 1 Pinch
- Mustard Seeds – ½ Tsp
- Curry Leaves – 1 Twig
- Water – as required
Method:
- Take a deep pan and add green chillies, jaggery, Dried Kokum, and salt cover the lid and allow to cook. Mash the ingredients a little to release all the flavours.
- Cook with the closed lid for 5-6 minutes
- In a separate pan, heat a teaspoon of oil, add mustard seeds, and once they crackle, add asafetida and curry leaves.
- Pour this tempering into the above kokum mixture and mix it well
- Garnish with freshly chopped coriander and serve hot