The sherbet will be “pink” this Ramzan but its not Rooh-afza: RECIPE- KOKUM SHERBET

When I was a child Ramzan would coincide with winters in India. The fasts were about 10-11 hours long. As I grew up the days started shifting and the holy ninth month started to coincide with spring and now summers. My mother tells me about the hot summer months of Ramzan from her childhood, when she and her siblings would gather around the dastar-khwan for iftari and at the brink of sunset ,would break their fast with a date. This followed by gulping down water or most commonly an icy sherbet to quench the thirst and to energise the body with liquids and salts. In most Indian homes this sherbet is either rooh-afza or lemonade.

For those who do not know what it is; Rooh-afza is a pink concentrated squash made out of flowers such as rose and other natural substances known to cool the body. It is manufactured by Hamdard and to date I have not known any other brand which even dares to reproduce this heavenly drink. Rooh-afza is a very common squash and each of us have our own variants. Some add lemon, some add milk, some add soda….Its the life of Falooda, barf-ka-gola (snow candy) and is found in almost every Indian kitchen. And why not, just add cold water and stir…

But this Ramzan, a pink sherbet will grace our dastar-khwan, but its not Rooh-afza. A few days back I had Kokum sherbet at a restaurant and I told my mother about how tasty it was, and not to forget about the immense health benefits Kokum has, especially in summers. My mother recalled that we have a lot of dry Kokum in our house, and perhaps the best use would be to make a concentrate and have its sherbet for iftari.

So Chator has decided to share the recipe of the Kokum Sherbet which she and her family will be having this Ramzan. May Allah always smile upon you with mercy and you always have enough.

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Dry Kokum

Recipe: (Prep Time: 3-4 hours)

Ingredients:

Dry Kokum……………………………………………… 1 cup

Sugar ………………………………………………………..2 cup

Hot Water………………………………………………… 1 cup

Roasted Cumin Powder…………………………….2 tsp

Crushed Black Pepper………………………………1 tsp

Black Salt …………………………………………………..2 tsp

Method:

  • Soak dry kokum in hot water for 2-3 hours. When the kokum is soft enough, make a thick paste by blending the water and kokum together.
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Soak the Kokum in hot water for 2-3 hours
  • In a saucepan, add sugar and 3/4th cup of water to make a sugar syrup. Add the kokum paste to this syrup and cook.
  • Meanwhile add the roasted cumin powder, black salt and pepper. Cook this mixture for 10 minutes on medium flame.
  • Cool down the concentrate and transfer it into a glass jar. Refrigerate!

Whenever you want a glass of cool, healthy kokum just add a spoon or two to cold water and enjoy!

Serving suggestion: You can add mint leaves!

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