Wednesday, 6 April 2016

Kokum Squash #sikandalouscuisine



The ultimate cooler from Goa , this is normally made with fleshy kokum fruit , freshly picked and pickled . I am taking the liberty of a shortcut using kokum peels - which are semi sun-dried , though still soft and so
ld in the food markets/mandis of Goa . This recipe is from The Konkani Saraswat Cookbook by Asha S Philar. This book itself is a must have.

1 Cup Dried Kokum Petals.
2 Cups Water.
2 Cups Sugar.
1 Teaspoon Cardamon Powder.
1 Teaspoon Roasted Cumin , Powdered.
Salt

Wash kokum , soak in water for 2 hours , I keep overnight. Strain , preserve water ,and grind the peels to a smooth paste.
Boil 2 Cups water- use kokum water add water to get 2 cups in volume.Add sugar and boil till fairly thick. Cool , add kokum paste and the powders , mix well and bottle. Typically you will need 1 tablespoon to a glass of water - but that is true only when using the freshest of fruit - I needed 4-5 tablespoons per glass . In restaurants they often add coconut milk and a touch of chili , which is how I have made and shared here . Chilling alcohol free !

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