Commonly known as Kokum or Garcinia indica is a plant in the mangosteen family (Clusiaceae), is a fruit bearing tree that has culinary,pharmaceutical and industrial uses.
The outer cover of the fruit is dried in the sun to get aamsul. It is used as a slightly sour spice in recipes of Maharashtra. It yields a peculiar flavour and blackish red colour. It is a substitue for tamarind in curries and ohter dishes of Konkan region. It is also used in cuisine from Gujarat where it is added to dal for flavour balance and parts of South India.
Kokum squash or concentrate is used in preparing a drink sherbet during summer. It has got a very good cooling effect in the stomach and good for digestion. It is also used for making sol kadhi.
Today, when I went to market, I got fresh kokum fruits. Actually, I have not seen this fruit and was curious to know what it is. When I asked the lady who was selling it, she said it is kokum. without any hesitation, I told her to give me and brought home.
I made sherbet out of it and was quite thrilled with the result. Tell you it was awesome. If you are getting a chance to buy fresh fruit, you are the lucky one.
watch youtube: fresh kokum sherbet
Let us look at the recipe now:
Ingredients:
2 kokum fruits
6 tsp sugar
1 glass of water
Method:
remove the stem of the kokum, cut it and remove the inner portion, the pulp out of it.
put the outer cover in the mixer, add 1/4 cup of water and grind to a smooth paste, strain it and extract the juice. In a bowl, add 1/2 cup water, sugar and bring to a boil. boil this for 5 minutes, cool it. now mix the extracted juice and sugar syrup. add the balance water to adjust the consistency of the sherbet, serve chilled.
TIPS: you can also add bit of black salt and serve.
add 2 tbsp of duke soda, black salt and serve chilled.
enjoy this summer drink and do give me your feed back on the blog. thanks for visiting the blog.
coconut cooler
The outer cover of the fruit is dried in the sun to get aamsul. It is used as a slightly sour spice in recipes of Maharashtra. It yields a peculiar flavour and blackish red colour. It is a substitue for tamarind in curries and ohter dishes of Konkan region. It is also used in cuisine from Gujarat where it is added to dal for flavour balance and parts of South India.
Kokum squash or concentrate is used in preparing a drink sherbet during summer. It has got a very good cooling effect in the stomach and good for digestion. It is also used for making sol kadhi.
Today, when I went to market, I got fresh kokum fruits. Actually, I have not seen this fruit and was curious to know what it is. When I asked the lady who was selling it, she said it is kokum. without any hesitation, I told her to give me and brought home.
I made sherbet out of it and was quite thrilled with the result. Tell you it was awesome. If you are getting a chance to buy fresh fruit, you are the lucky one.
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| KOKUM SHERBET |
watch youtube: fresh kokum sherbet
Let us look at the recipe now:
Ingredients:
2 kokum fruits
6 tsp sugar
1 glass of water
Method:
remove the stem of the kokum, cut it and remove the inner portion, the pulp out of it.
put the outer cover in the mixer, add 1/4 cup of water and grind to a smooth paste, strain it and extract the juice. In a bowl, add 1/2 cup water, sugar and bring to a boil. boil this for 5 minutes, cool it. now mix the extracted juice and sugar syrup. add the balance water to adjust the consistency of the sherbet, serve chilled.
TIPS: you can also add bit of black salt and serve.
add 2 tbsp of duke soda, black salt and serve chilled.
enjoy this summer drink and do give me your feed back on the blog. thanks for visiting the blog.
coconut cooler
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