Traditional Kokum juice to beat the summer heat

We all love summers, don’t we? This season, the nature gifts us with most of our favourite fruits like mango, jamun, watermelon, muskmelon, bael fruit, kokum, cashews to name a few. So when the summers are hottest and draining what do we do? Use one of these super fruits to cool down our body. Here is one such recipe that is healthy, cooling and tangy+tasty so it it’s enjoyed by kids and adults alike.

In our group we often discuss about various holistic ways to maintain health. It is important to replace tamarind in our kitchen with naturally grown kokum to balance various dosha in the body.

Learn why it is important to replace tamarind from kitchen to Kokum by clicking on the below link.

https://youtu.be/pXuPszQnSKM

So here goes the recipe of Kokum juice. I have prepared thick syrup of Kokum that can be consumed by diluting in water as juice whenever thirsty. This can also be stored in the refrigerator for over 2 months.

Ingredients:

  1. Traditionally grown Kokum from Konkan belt (trusted source we recommend https://www.greenhands.in/product/kokkum-best-tamarind-puli-garcinia-indica-250-gm/) – 1 large cup
  2. Natural black pepper (https://www.greenhands.in/product/natural-black-pepper-whole-100-gm/) – 1/2 teaspoon
  3. Himalayan pink salt (https://www.greenhands.in/product/pink-rock-salt/) – 2 teaspoon
  4. Jeera – 1 teaspoon.
  5. Natural sugar/brown sugar/palm sugar (https://www.greenhands.in/product/palm-sugar/) – 500 gms – 750 gms depending on the sweetness of the sugar.
  6. Water – 2 cup

Recipe:

  • Wash and soak the Kokum for 3-4 hours in 3/4 cup of warm water.
  • Grind the soaked Kokum into fine smooth paste. The consistency of the paste must be thick and not watery.
  • Now, into the paste add pepper, salt and jeera and grind it smooth.
  • Take 1 cup of water in a vessel, put sugar and the ground Kokum paste and boil it on a stove.
  • Boil the mixture for about 10-15 mins until the syrup turns thick.
  • You can test the consistency of the syrup by pressing between thumb and index finger as shown in the picture below. The syrup consistency must be one thread sticky.
  • Switch off the flame and let the Kokum syrup cool down.
  • Now sieve the syrup using a siever to filter the excess solid Kokum paste to obtain a thick liquid syrup.
  • The liquid Kokum syrup is ready as a concentrated syrup.
  • To make the Kokum juice, add 2-3 tablespoons (4-5 teaspoons) of Kokum syrup in a glass and add cold water (best one is the water cooled in the earthen pot)
  • Kokum juice is ready to be served. Serve in earthen cup for the extra rustic touch.

Important tips while preparing the juice:

  • If the Kokum syrup/juice turns out to be too sour, add a bit more salt to it to reduce the sourness
  • You can add more sugar if the juice turns out to be less sweet. Usually the traditional sugar will be less sweet compared to white sugar (we don’t recommend using white sugar as it is unhealthy).
  • After sieving the Kokum syrup, don’t throw the solids away as they are precious. You can reuse them when you prepare Sambar/Rasam, just add the Kokum solids instead of tamarind.
  • Alternatively you can use the Kokum syrup to prepare chaats at home or any tangy snacks like Also tikki etc.

Do try the recipe and share your views.

Author: Rakhi Kashyap

Once was a normal human whose life was sanctified and purified by the entry of two tiny souls blessed by God. As a result of this, ardent follower and encourager of Ayurveda, Slokas to evoke bhakti and healing, ancient wisdom, traditional cooking and Sanskrit.

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