Kokum Syrup | Kokam Syrup or Aamsol Syrup Recipe
Kokum Syrup | Kokam Syrup or Aamsol Syrup Recipe - Kokum has tremendous cooling properties and its beverages are a great summer cooler and a digestive. The best way to consume it is to make a sherbet out of it. However, to be able to sip this nectar, you first need to make some homemade kokum syrup.
Ingredients
- 200 grams Kokum Dried, Goan
- 4 Cups Water
- 2 Cups Sugar
- 2 Tablespoon Roasted Jeera Powder
- 1 Tablespoon Cardamom
- 1 Tablespoon Black Salt
Instructions
- First, measure 200 gram of dried kokum and keep aside.
- Then, boil 2 cups of water in a saucepan and temper it down with 2 cups of normal water.
- Next, soak kokum in this water for a minimum of 2 hours. Though, for full extraction of flavour, I tend to soak it overnight.
- After this, drain and save the water with extraction and give the soaked hokum a good whizz in the food processor.
- Add this to a pan with 1 cup of saved water and bring it to a boil.
- Next, add 2 cups of sugar and dissolve well.
- Further, add 2 tablespoons of roasted cumin (jeera) powder, 1 tablespoon of cardamom powder, and 1 tablespoon of black salt.
- Bring this to a boil and ensure the sugar has melted completely and the mix has attained a syrup-like consistency.
- Finally, sieve this through a muslin cloth or a fine strainer. Kokum syrup is ready and we are ready to make kokum sherbet.