Khus Syrup recipe with step-by-step images. Right here’s a aromatic summer season cooling drink created from khus or vetiver (vetiveria zizanioides). I take you thru the strategies of constructing a do-it-yourself Khus Sharbat with the dried roots of this herb – that may be refrigerated for a number of months and loved as a cool refreshing drink anytime.
Khus is superbly aromatic cooling herb. The roots of those perennial grasses have a stunning woody aroma. The aroma is paying homage to sandalwood. Although not like sandalwood, however in its subtlety like sandalwood.
Many people get confused between khus and khus khus. Whereas khus is a aromatic grassy plant just like that of lemon grass and citronella. Khus khus are poppy seeds. Each are totally different and never associated in any means.
Poppy seeds are obtained from the opium poppy plant. Khus is usually referred to as as vetiver and has medicinal, culinary and perfumery makes use of.
I’ve really had khus sherbets and drinks many instances in my childhood. We’d purchase the prepared made syrup they usually used to have a darkish inexperienced colour.
I’d all the time surprise why the inexperienced colour. Is that this khus having such a deep inexperienced colour that it will get transferred even within the syrup? In fact a lot later I got here to know that the inexperienced colour is just not pure however synthetic colour. After that I by no means introduced khus syrup.
I’m into Ayurvedic studying and cooking nowadays. So I got here throughout some herbs utilized in Ayurveda which can be glorious to heal the doshas (vata, pitta and kapha).
Khus was one among them. I already knew its cooling properties however didn’t know its different therapeutic attributes (have talked about the therapeutic advantages beneath).
So I went to an ayurvedic store and bought the khus and after I noticed them, I used to be amazed. They had been dried roots. An entire bunch of dried roots was given to me and all rolled up properly.
Under a photograph of the dried khus roots. Even in its dried type, the khus was splendidly aromatic.
I made this khus syrup greater than per week in the past and we used to have the aromatic cooling khus sherbet or drink on a regular basis, to maintain our techniques cool.
Right this moment I once more went to the ayurvedic store and once more bought a variety of stuff together with khus roots. Sandalwood powder was one among them and I’ve additionally shared making do-it-yourself Sandalwood Syrup.
I learn the tactic on tips on how to make the syrup in an ayurvedic ebook and roughly adopted it. Modified the proportions to go well with with the quantity of khus I had.
To make the syrup, I’ve used natural unrefined cane sugar. I’ve not used processed or bleached sugar.
You’ll be able to simply purchase natural unrefined cane sugar or uncooked sugar within the natural part in tremendous shops. You should buy the khus roots in an ayurvedic store.
The method of cleansing and chopping the khus roots takes a little bit of effort initially. However later its simple to organize the syrup.
I used 60 gms of khus roots and the entire recipe yielded 1 litre of khus syrup. refrigerate and use the syrup inside 15 to twenty days as no preservative is added. This khus syrup recipe can also be with none synthetic inexperienced colour.
Really having such therapeutic and cooling syrups are a lot significantly better than having processed aerated delicate drinks. One other good choice to preserve your self cool is to have buttermilk primarily based drinks like Chaas.
1. Relieves thirst and burning sensations.
2. Purifies and invigorates the blood, pores and skin and genitourinary tract.
3. Strengthens the digestive fireplace and calms each vomiting and diarrhea.
4. Incense or important oil of khus, cools the thoughts and improves focus. It additionally calms the nervous system.
5. Khus can also be used to deal with boils, fever, pores and skin rashes because of warmth or aggravated Pitta. (supply ebook – “Ayurveda for Girls” by Dr Robert Svoboda.)
Find out how to make Khus Sharbat
1. First separate the dried khus roots barely when you can. Rinse the khus roots very properly in working water.
There is likely to be mud particles or tiny stones on the roots. So rinse them very properly. Drain the water.
2. Now chop the khus roots with clear kitchen scissors.
3. Soak the roots in water for about 8 to 9 hours or in a single day at room temperature.
Make Khus Syrup
4. After 8 hours, pressure this answer of the soaked khus and water and gather the filtrate answer or extract in a bowl or pan.
Squeeze the chopped soaked roots so that every one the water is drained. Then discard the khus roots.
5. Add sugar to this khus extract and stir properly.
6. Hold this strained extract answer on the range high. Stir in order that the sugar will get dissolved. Let the answer come to a boil. As soon as it involves a boil, let the boiling proceed for about 5 to six minutes.
The syrup needs to be sticky to the touch however not of any thread consistency. If you need, you may make a ½ thread syrup additionally. However I didn’t.
Only a barely thick and sticky syrup was superb with me. Nevertheless a ½ thread syrup may have an extended shelf life.
7. Now pressure the new khus syrup immediately in a clear canning glass jar or bottle. We’re straining it once more to take away the sugar impurities. Shut the lid of the jar instantly.
Let the khus syrup cool. As soon as the jar or bottle has cooled, preserve the khus syrup within the fridge.
8. Whereas serving khus syrup relying upon your style, you possibly can dissolve ¼ or ⅓ a part of the syrup with plain water or chilled water. Stir very properly and serve the khus sherbet instantly.
In case you are searching for extra drinks then do verify:
Please you should definitely charge the recipe within the recipe card or depart a remark beneath when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Khus Syrup | Khus Sharbat Recipe
Khus Syrup or Khus Sharbat is a cooling and aromatic summer season drink created from dried khus grass roots or vetiver. This do-it-yourself recipe doesn’t comprise any artificial colours and preservatives.
Prep Time 12 minutes
Cook dinner Time 25 minutes
Complete Time 37 minutes
Forestall your display from going darkish whereas making the recipe
First separate the roots when you can.
Rinse the roots very properly in water to take away any mud or tiny stone particles.
Chop the roots with the kitchen scissor. Soak for 8 hours in water or in a single day.
Pressure by means of a juice strainer and gather the extract.
Making khus syrup
Add sugar to the extract and stir.
Hold the khus extract on the stovetop and carry on stirring in order that the sugar dissolves.
As soon as the answer begins boiling, proceed cooking for some extra minutes. The syrup needs to be sticky or may be of ½ thread consistency.
Filter the new syrup immediately in a clear glass jar or you possibly can filter in a bowl or pan after which pour the syrup in a clear sterilized jar or bottle.
Instantly cowl tightly with the lid and let it cool at room temperature.
As soon as cooled, refrigerate the khus syrup.
Dissolve ¼ or ⅓ a part of the khus syrup with water (at room temperature or chilly) and your khus sharbat or drink is prepared.
- The recipe may be scaled right down to make a small portion of the syrup.
- Dried khus roots may be sourced from an Ayurvedic retailer or on-line.
This Khus Syrup recipe put up from the archives, first printed in Could 2014 has been up to date and republished on November 2022.