Maharashtrian Kokomo Sherbet Recipe

How to make Maharashtrian Kokomo SherbetIstock

Made with tangy kokum squash, this drink finds its roots in the Maharashtrian cuisine. It is widely prepared across the state and often makes a perfect alternative for the quintessential nimbu paani and shikanji.

Ingredients of Maharashtrian Kokomo Sherbet

• 1 bowl Overnight soaked kokum
• 1 bowl Sugar
• 2-3 tbsp Roasted jeera powder
• Black salt, as per taste
• 3 Sprigs of mint leaves

How to Make Maharashtrian Kokomo Sherbet

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1.

Add the soaked kokum in grinder, with sugar. Blend well. Transfer the puree in a bowl.

2.

Now, take a jug of water and add the puree to it. Mix well. Pound some mint leaves and add.

3.

Add jeera powder and black salt and mix well. Serve cold, with ice cubes on the top.

Tags:

• Kokum
• Sharbet
• Sharbat