Kokum Sherbet

Preparation :2 mins
Cook :9 mins
Total Time :11 mins
Servings :Makes 10 glasses

Ingredients :

1 cup kokum
1 cup sugar
1 tsp cumin seeds (jeera) powder
3/4 tsp black salt (sanchal)
a pinch of citric acid (nimbu ka phool)

Method :

Combine the kokum and 1 cup of water in a microwave-safe bowl and microwave on high for 1 minute. Keep aside for 10 minutes.
Drain the kokum-water mixture and keep the kokum and the drained water aside.
Combine the kokum and ½ cup of drained kokum water in a mixer and blend to a smooth paste. Keep aside.
Combine the sugar and ½ cup water in a microwave-safe bowl and microwave on high for 8 minutes, stirring once in between after 4 minutes.
Add the prepared kokum paste and mix well.
Strain it using a sieve and keep the kokum-sugar mixture aside and discard the kokum remains.
Add the cumin seed powder, black salt and citric acid to the kokum-sugar mixture and mix well.

How to proceed

Just before serving, put 2 tbsp of the prepared kokum mixture in glass and pour ½ cup of chilled water over it.Serve immediately.

Handy tip:

Cool the kokum-sugar mixture completely and store refrigerated in an air-tight container.