Kokam Sharbat – Maharashtrian Beverage

History and Origin

Kokam Sharbat is a traditional Maharashtrian beverage. Kokam plant is found in Western Ghats of India and has been a part of the country’s history since centuries. From Gujarat to Maharashtra and Kerala, farmers are said to harvest kokam commercially. Kokam fruit season runs from March to May.

Ingredients

Instructions of Kokam Sharbat

1. Soak 1½ cups kokam in 2 cups of hot water for 3 hours. Put in a blender and blend to a coarse paste.
2. In a kadai, add kokam paste, 2 cups of sugar and ½ cup of water and mix every well in order to dissolve sugar.
3. Boil for 10-15 minutes stirring occasionally until the mixture thickens and forms a syrup consistency.
4. Turn off the flame and add ½ tsp cumin powder, ¼ tsp crushed pepper and a pinch of salt.
5. Mix well and pass the mixture through a sieve and squeeze it well so that, there is no juice left in the pulp.
6. The kokam syrup is ready. Use it as needed and refrigerate. Kokam syrup can be refrigerated for 2-3 months.
7. Garnished Kokam Sharbat with mint leaves and serve chilled.

Nutritional Value of Kokam Sharbat

Kokam is high in vitamin C, low in fat and calories, low in sugar and high in fiber.

1. Kokam sharbat controls acidity
2. It cools down the body naturally
3. Helps cure indigestions and flatulence
4. Kokam sharbat also reduces heat rashes in the body

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