Authentic Kokum Syrup Recipe – Refreshing Summer Drink with Cardamom

Last Updated on 2 months by Neha Deshmukh

Authentic Kokum Syrup Recipe – Refreshing Summer Drink with Cardamom

Hey everyone! If you’re anything like me, you need a refreshing drink to beat the Indian summer heat. And honestly, nothing quite hits the spot like a glass of cool, tangy Kokum syrup. I first made this years ago, trying to recreate the flavour of my grandmother’s homemade version, and it’s been a family favourite ever since. It’s so easy to make, and the flavour is just… incredible. Let’s get into it!

Why You’ll Love This Recipe

This Kokum syrup isn’t just a drink; it’s a little piece of summer sunshine in a glass. It’s wonderfully cooling, naturally sweet and tart, and packed with flavour thanks to the cardamom and roasted cumin. Plus, it’s a fantastic alternative to sugary sodas and artificial coolers. Trust me, once you try homemade Kokum syrup, you’ll never go back to store-bought!

Ingredients

Here’s what you’ll need to make a medium-sized bowl of this delicious syrup:

• 1 cup kokum fruit
• 2 cups water
• 2 cups sugar
• 5 to 6 green cardamoms
• 1 teaspoon roasted cumin powder
• 1 to 2 pinches black salt (kala namak)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Kokum Fruit: Sourcing & Varieties

Kokum (Garcinia indica) can be a little tricky to find outside of India, but it’s worth the effort. Look for it in Indian grocery stores, or online. You’ll usually find it dried, which is perfect for making syrup. There are different varieties, but generally, the darker the colour, the more intense the flavour.

Sugar: Types & Substitutions

I usually use regular granulated sugar for this recipe, but you can experiment! Jaggery (gur) adds a lovely caramel flavour, though it will darken the syrup. You could also try coconut sugar for a slightly healthier option. (About 200-250g granulated sugar is equivalent to 2 cups).

Cardamom: Fresh vs. Ground & Regional Differences

Freshly crushed cardamom pods are always best, if you can get them. The aroma is just unbeatable. If using ground cardamom, make sure it’s good quality and relatively fresh. Different regions in India have preferences – some like a stronger cardamom flavour, so feel free to adjust to your taste!

Roast Cumin Powder: Preparing for Optimal Flavor

Don’t skip roasting the cumin seeds! It really brings out their flavour. Dry roast about a tablespoon of cumin seeds in a pan until fragrant (be careful not to burn them!). Then, grind them to a fine powder. You can also buy pre-roasted cumin powder, but freshly roasted is superior.

Black Salt (Kala Namak): Unique Flavor Profile & Benefits

Black salt, or kala namak, has a distinctive sulphurous smell (don’t worry, it tastes amazing!). It adds a lovely savoury note to the syrup and is also believed to have digestive benefits in Ayurveda. A little goes a long way, so start with one pinch and add more to taste.

Step-By-Step Instructions

Alright, let’s make some syrup!

1. First, give the kokum fruits a really good rinse. We want to get rid of any dust or impurities. Then, carefully remove the seeds and keep the pulp and outer cover – that’s where all the flavour is!
2. Now, chop up the kokum and blend it with the 2 cups of water until it’s nice and smooth.
3. Strain the mixture through a fine-mesh sieve or cheesecloth to get a smooth, seed-free juice. Don’t squeeze too hard, or it might become bitter.
4. In a separate pan, make a sugar syrup by boiling the 2 cups of sugar with 1 cup of water. Stir until the sugar dissolves completely, and the syrup thickens slightly. Let it cool completely – this is important!
5. Once the sugar syrup is cool, combine it with the strained kokum juice, 1 teaspoon of roasted cumin powder, and 5-6 crushed green cardamoms. Add 1-2 pinches of black salt.
6. Give everything a good stir and taste. Adjust the sweetness or saltiness as needed.
7. Pour the syrup into a clean, airtight container and refrigerate. It will keep for a good week or two.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Kokum syrup:

• Achieving the Perfect Syrup Consistency: You want the syrup to be slightly thick, but still pourable. If it’s too thick, add a little more water.
• Selecting Ripe Kokum Fruit: If you’re using fresh kokum, choose fruits that are deep purple and slightly soft to the touch.
• Balancing Sweetness and Sourness: Kokum is naturally tart, so adjust the sugar to your liking.
• Roasting Cumin Seeds for Enhanced Aroma: Keep a close eye on the cumin seeds while roasting – they burn easily!
• Don’t skip the straining! This ensures a smooth, pleasant texture.

Variations

Want to get creative? Here are a few ideas:

• Vegan Kokum Syrup (Sugar Alternatives): Swap the sugar for maple syrup or agave nectar for a vegan version.
• Spice Level Adjustment (Adding Chili): My friend loves adding a tiny pinch of chili powder for a little kick!
• Festival Adaptations (Summer Solstice/Regional Celebrations): In some parts of India, Kokum syrup is traditionally made during summer festivals. You can add a few saffron strands for a festive touch.
• Concentrated Syrup for Cocktails/Mocktails: Reduce the water to 1 cup for a more concentrated syrup, perfect for mixing drinks.

Serving Suggestions

This is the fun part!

• Dilute 1-2 tablespoons of syrup in a glass of chilled water.
• Add ice cubes and a sprig of mint for extra freshness.
• Try it with sparkling water for a fizzy treat.
• Use it as a base for cocktails and mocktails.

Storage Instructions

Store the Kokum syrup in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks.

FAQs

Got questions? I’ve got answers!

What is Kokum and where can I find it?

Kokum is a fruit native to India, known for its sour and cooling properties. You can find it in Indian grocery stores or online.

Can I use Kokum powder instead of fresh Kokum fruit?

Yes, you can! Use about 2-3 tablespoons of Kokum powder for every 1 cup of fresh Kokum fruit.

How long does homemade Kokum syrup last in the refrigerator?

Homemade Kokum syrup will last for up to 2 weeks in the refrigerator.

What are the health benefits of drinking Kokum syrup?

Kokum is believed to have digestive benefits and is a good source of antioxidants.

Can I adjust the sweetness level of the syrup?

Absolutely! Adjust the amount of sugar to your liking.

Is Kokum syrup suitable for people with diabetes?

If you have diabetes, it’s best to consume Kokum syrup in moderation or use a sugar substitute.

Enjoy your homemade Kokum syrup! I hope it brings a little bit of Indian summer to your home. Let me know in the comments if you try it, and how it turns out!