Kokum Juice

Kokum is a summer fruit that has a sharp tangy taste to it. Once it is ripe and dried, it is used as a souring agent in various traditional preparations. It is low in calories and fat thereby making it a highly effective ingredient for weight management. This natural coolant is rich in vitamin c, zinc, potassium and folic acid. It is said to ease acidity, improve digestion, help combat skin and tissue damage, has a calming effect on the mind to name a few benefits.

Chilled kokum juice is an ideal drink on a hot sunny day, but this recipe has a slightly thicker consistency, packed with pungent flavors from the Indian kitchen.

Serving size: Makes 1 serving

Ingredients for kokum juice

• 2 tsp of kokum juice concentrate
• 1/2 tsp cumin seeds
• 1/4 tsp aniseeds
• 1 tbsp fresh grated coconut
• 1 inch of ginger 1 inch
• 2 cloves of garlic
• 1/16 tsp fenugreek
• 1 tsp powdered jaggery
• Salt to taste
• 1 tsp of ghee
• 1/2 tsp mustard
• 1/16 tsp asefoetedia

Directions for kokum juice

1. In a small mixing jar add cumin seeds, aniseeds, grated coconut, ginger, garlic, fenugreek jaggery, kokum concentrate, and salt. Grind it into a smooth paste.
2. Transfer this paste into a bowl and keep aside.
3. Heat ghee in a pan.
4. Add muster seeds and asafoetida. Once the mustard seeds being to splutter turn off the heat.
5. Pour the tempering on to the prepared paste.
6. Add 150 ml of water to the prepared paste and mix it well.
7. Store this mixture in a jar or a bottle and refrigerator for about an hour or two.
8. Once it is cool, use a muslin cloth to strain the mixture.
9. Pour the contents of the strained mixture into a glass. You could add ice cubes before serving.