This original Tarla Dalal recipe can be viewed for free

Kokum Sherbet ( Microwave Recipe)


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Added to 33 cookbooks
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This soothing refresher is an excellent cure for acidity.

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Preparation Time: 
Cooking Time: 
Makes 6 to 8 glasses
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Ingredients


1 1/2 cups semi-dried kokum
1 cup sugar
1 tsp cumin seeds (jeera) powder
1/2 tsp black salt (sanchal)
a pinch of citric acid (nimbu ka phool)

Method
  1. Combine the kokum with 1 cup of water in a microwave safe bowl and microwave on high for 1 minute. Keep aside for about 10 minutes. Drain and preserve the kokum water.
  2. Purée the kokum in a blender using ½ cup of the preserved kokum water, to obtain a smooth purée.
  3. Combine the sugar with the remaining kokum water and microwave on high for 6 minutes stirring once in between after 3 minutes to get a syrup of 1 stiring consistency.
  4. Add the puréed kokum and strain through a sieve.
  5. Add the cumin seed powder, black salt and citric acid and mix well.
  6. Cook completely and store refrigerated in an air-tight container.

How to proceed
  1. When you wish to serve, take 3 to 4 tablespoons of this mixture in a glass and top it with water and ice.
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