Ingredients
-
190 grams sugar
-
4 or 5 fresh kokum petals, or 8 to 10 dried pieces (see Notes)
-
¼ teaspoon table salt
-
½ teaspoon ground roasted cumin
Directions
Notes:-
If using dried kokum, soak it in ½ cup (100 ml) boiling water for about 20 minutes to soften, then blend it in the same water.
To test if the sugar syrup has reached one-string consistency, place a drop of the slightly cooled syrup between your thumb and forefinger and pull them apart. If the syrup forms a single string, it is ready.
Steps
|
1
Done
|
Place a nonstick saucepan over high heat and add 1 cup (200 ml) water. |
|
2
Done
3
|
Meanwhile, put the kokum in a mini food processor, add ¼ cup (50 ml) water, and process to make a purée. |
|
3
Done
|
Remove from the heat and add the salt and cumin. Stir well and set aside to cool to room temperature. |
|
4
Done
|
To serve, pour ¼ cup (50 ml) of the kokum syrup into each glass, fill it with cold water, and stir. Serve immediately. |
