Kokum Chuski

Prep: 5 Hrs | Cook: 5 Mins | Servings: 6-8


¼ Cup Dried Kokum

½ Cup Water

2 tbsp Sugar

Salt, to taste

¼ tsp Black Pepper, crushed

¼ tsp Roasted Cumin Powder

½ tsp Black salt


  • Soak kokum in ½ cup water for 1hr. Strain the water and reserve it, grind the kokum petals coarsely and keep aside.
  • Heat water in a pan and add sugar when the sugar melts, add the kokum paste and rest of the ingredients. Mix well and add reserved kokum water.
  • Turn off the flame after a minute. Let it cool completely and then strain it.
  • To the strained concentrate add 2 ½ cups of water, mix well.
  • Now pour this mixture in popsicle mould and freeze for 4-5 hours or overnight.
  • De mould the chuski and serve immediately.