Wednesday, July 20, 2011

Amrut Kokum

We have a major heat wave here and pretty much every day, we have a heat advisory. I longed for "Amrut Kokum" - a simple drink that is available in Mumbai. Just add water and drink the nectar! My aunt used to make it from fresh kokum fruit, known as Ratambe. I used to get mesmerized by that beautiful color.

I decided to tweak my Paachak recipe and make Amrut Kokum. Since it has no preservatives, refrigerate and use within 2 weeks.

Amrut Kokum
अमृत कोकम
Kokum Juice

Soak for 4 - 6 hours
1 cup dry kokums - good quality
1/2 tsp salt
1 cup water

Grind with
3/4 tsp roasted cumin powder

1 cup water
2 cups sugar (more or less per taste)

1. Mix kokum with salt. Soak in 1 cup water for 4 - 6 hours.
2. Grind the mixture to get pulp.
3. Pass through a sieve. Add 1/4 cup or so water to get exactly 1 cup strained kokum juice.
4. Boil 1 cup plain water with 2 cups sugar.
5. As sugar-water comes to boil, switch off the gas. Do not cover. Let it cool down completely.
6. If there is scum, strain sugar water after cooling down.
7. Add strained kokum mixture. Stir well.
8. Pour in a dry bottle & refrigerate.
9. To serve, add 1/4th kokum juice and 3/4th water. Serve chilled.

Note -
1. Use good quality kokums to get good results. As you soak the dry kokums, they should impart vibrant color.

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