In this episode of Mother's Recipe, let's learn how to make instant summer drinks at home.How To Make Kokum Sharbat at Home | How to Make Sharbat at Home | Instant Kokum Sharbat | Kachi Keri Ka Juice | Aam Panna Recipe | Raw Mango Sharbat | Summer Cooling Drinks | Kokum Soda | Kokum Fruit Recipes | Kachi Keri Nu Sharbat | Rajshri Food Summer Drinks Ingredients:Kokum Sharbat1 cup of Kokum rinds (dried)1 cup of WaterHot Water1 cup of Sugar1 cup of Water, 1 tsp of Black Salt1 tsp of Cumin Powder or Jeera Powder1/2 Juice of LemonKairi ka Sharbat. 2 Raw Mangoes (chopped)1 cup of Mint Leaves cup of Sugar cup of Water1 tsp of Black Salt1 tsp of Cumin powder or Jeera powder (roasted )1 tsp of salt2 cups of Chilled Water. Ice Cubes#kokum #kairipanna #juicerecipe #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout Kokum SharbatThe outer cover of fruit is dried in the sun to get aamsul or kokam.[6] It is typically used as a souring agent in Maharashtra, Assam, Karnataka, Goa, and Gujarat. Kokum yields a peculiar flavour and deep-red colour. The fresh fruit is preserved with sugar to make bright-red squash that is diluted with water and bottled for sale as a beverage called Kokum Sarbat.About Raw MangoMangoes are generally sweet, although the taste and texture of the flesh vary across cultivars; some, such as Alphonso, have a soft, pulpy, juicy texture similar to an overripe plum, while others, such as Tommy Atkins, are firmer, like a cantaloupe or avocado, with a fibrous texture. Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green, mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms.Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.Raw green mangoes can be sliced and eaten like a salad or made into fresh juices.
