Yield: 2 liters
- Kokum (dried) – 100 gms
- Water – 700 gms
- Jaggery – 30 gms
- Salt – 1 tsp
- Roasted cumin (jeera) powder – 1 tsp
- Soak 30gms jaggery in 30gms water for 2 hours. Strain to remove impurities.
- Soak kokum in 700gms water overnight.
- Take approximately 300mls of kokum water, and add enough water to make a liter.
- Add jaggery, salt and jeera powder to taste.
- Shake well.
Indian households are no stranger to the wonderful wild fruit that is kokum (locally known as kodampuli in Tamil Nadu), the fruit of the garcinia indica tree. Often used instead of tamarind in many cuisines, kokum has been used for centuries for its medicinal use, specifically for weight loss and to treat digestive issues and heat exposure. Nearly every part of this tangy, sweet fruit can be used for medicinal use.
Kokum has high nutritional value, and contains Vitamin B complexes, potassium, manganese, magnesium, acids like hydroxycitric acid, garcinol, dietary fibre and carbohydrates. Kokum also contains natural antioxidants that are used to treat cancer.
We hope you enjoy this delicious and super-healthy drink and try the recipe shared by Hungry Buffalo, Bangalore. Do share your photographs and experience with us!