Kokum Cooler: Crafting with Love for the Ultimate Refreshment
A tangy, cooling, coastal-Indian summer drink made from kokum petals, infused with spices, and served ice-cold. Ideal for heat relief and packed with refreshing flavor.
Prep Time
10 min
Cook Time
15 min
Serving
4
Difficulty
Easy
This drink uses dried kokum petals simmered to extract their color and tartness. The concentrate is sweetened, spiced with roasted cumin and black salt, and finished with hing for depth. Served over ice for maximum cooling effect.
Ingredients
- 1/2 cup dried kokum petals
- 4 cups water
- 1/2 cup sugar (adjust to taste)
- 1/2 tsp black salt
- 1/2 tsp roasted cumin powder
- A pinch of asafoetida (hing)
- Ice cubes
- Fresh mint leaves for garnish
Nutritional Information
- Calories: 90 kcal
- Carbohydrates: 22 g
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 0 g
Directions
1. Make Kokum Concentrate
- Add kokum petals + 2 cups water to a saucepan.
- Bring to a boil; simmer 10–15 minutes until petals soften and release color.
- Cool completely.
2. Strain
- Strain cooled mixture, pressing petals to extract maximum flavor.
- Discard petals.
3. Sweeten
- Add sugar to the kokum concentrate and stir until fully dissolved.
4. Build the Cooler
- Combine kokum concentrate + remaining 2 cups water in a pitcher.
- Add black salt, roasted cumin powder, and a pinch of hing.
- Mix and adjust sweetness/salt to taste.
5. Serve
- Fill glasses with ice.
- Pour cooler over ice.
- Garnish with mint leaves.
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