Monday, April 23, 2012

A Kokum sherbet Recipe: and Kokam fruits . . .


Kokam fruits . . .
Garcinia indica, a plant in the mangosteen family (Clusiaceae), commonly known as kokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses.
Kokam fruits have certain medicinal properties.
Juice extracted from this fruit is sweet and sour and thus liked
by many. A glass of cold kokam syrup is refreshing and it also improves the digestive system.
The product is popular in the state since long and now it is sold in nearby states as well.
Since it is a natural fruit extract, it is preferred by many people.
Kokum squash or kokum concentrate is used in preparing a drink (sherbet) which is bright red
in colour. Kokum sherbet improves digestion and cools the body during summers.
Cooling and refreshing syrups are also prepared from Kokam.
Kokum also has a cooling property and is used to make refreshing drinks known as Kokam Sherbets during the dry, sultry summers.
Kokam is also used in the Malabar region as a substitute of tamarind.
Fresh and ripe kokam fruits are cleaned and cut into two pieces and seeds are removed. Then these pieces along with sugar are
kept in transparent glass jars and jars are kept under sunlight for around 8-10 days.
When the sugar melts and the juice is naturally extracted from fruits and over a period of time syrup
is formed. This syrup is filtered and some preservatives are added into it before packing it and later sold.


A Kokum sherbet Recipe:
Few spoons of ready made kokum syrup mixed with Jeera Soda, ice and a sprinkle of dry cumin [roasted, then ground] powder.

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