- Serves
- 6
- Portion
- 150 ml
- Time
- Soak 2 h · 15 min
- Texture
- Thin
- Season
- Spring–summer
- Dosha
- Vata
- Pitta
- Kapha
Pitta-cooling
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Kokum rind, dried | 10–12 pieces | 30 g | 150 g | |
| Water | ¾ cup + 1 tbsp (soaking) | 200 ml | 1000 ml | |
| Jaggery (gur) | ⅓ cup + 1 tbsp | 80 g | 400 g | |
| Water | 3 cups (diluting) | 700 ml | 3500 ml | |
| Cumin (jeera) | ½ tsp roasted | 2 g | 10 g | |
| Rock salt (sendha namak) | pinch black salt | 1 g | 5 g |
Method
How to cook it
Step 1: Soak kokum 2 hours; squeeze and strain the deep-red extract.
Step 2: Dissolve jaggery in a little warm water; combine.
Step 3: Dilute; add roasted cumin and salt.
Nutrition
Per serving, estimated
55kcal
Energy
0.1g
Protein
0.1g
Fat
13.5g
Carbohydrate
0.2g
Fibre
0.2g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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