Kokam Aagal - Konkani Style

Name: Kokam Aagal - Konkani Style
Total time: 1800 s
Yield: 30 people
Cuisine: Indian
Ingredients: 1 cup/ 100 grams kokam; 2 cups/ 400 grams granulated sugar; 1 tablespoon salt; 1 teaspoon cumin powder; 1 cup water

Kshama's Kitchen @Kshama_1973

#CA2025
Kokam is amply used in Konkani cuisine, the costal region of Maharashtra. Kokam aagal is a premix ,using it you can prepare sarbat by just adding water and ice cubes. It is very helpful to beat the heat. Due to it's medicinal properties, it works very good on acidity. In skin problems also it is very much effective. This kokam aagal can be stored and used for 1 year.

Kshama's Kitchen @Kshama_1973

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Ingredients

30 minutes

30 people

1 cup/ 100 grams kokam
2 cups/ 400 grams granulated sugar
1 tablespoonsalt
1 teaspooncumin powder
1 cupwater

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Steps

30 minutes

1

First of all take kokam,wash it and soak it into boiling hot water for 2 hours.
2

Now transfer it to mixer jar along with the water we used to soak it and make a smooth paste.
3

Now transfer this kokam paste to a pan and keep on a low flame for 7 to 8 minutes to remove water content from it,it is a must step to increase it's shelf life.
4

Now add 2 cups granulated sugar,mix well and cook it. Initially it's consistency will change as the sugar melts,slowly it will start thickening naturally.
5

Now add salt and cumin powder and mix well. Switch off the flame and allow to cool.
6

At this stage,strain it using a strainer to get a fine texture.Transfer it to airtight container, for storing it.
7

For preparing kokam sarbat,take 1 tablespoon kokam aagal,add water,mix well and Kokam Sarbat is ready.