Khus Syrup | Khus Sharbat Recipe

Khus Syrup recipe with step-by-step pictures. Right here’s a aromatic summer season cooling drink produced from khus or vetiver (vetiveria zizanioides). I take you thru the strategies of creating a do-it-yourself Khus Sharbat with the dried roots of this herb – that may be refrigerated for a couple of months and loved as a cool refreshing drink anytime.

khus syrup, khus sharbat

What’s Khus

Khus is fantastically aromatic cooling herb. The roots of those perennial grasses have a beautiful woody aroma. The aroma is harking back 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 completely different and never associated in any manner.

Poppy seeds are obtained from the opium poppy plant. Khus is often referred to as as vetiver and has medicinal, culinary and perfumery makes use of.

I’ve truly had khus sherbets and drinks many occasions in my childhood. We’d purchase the prepared made syrup they usually used to have a darkish inexperienced colour.

I’d at all times 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 shouldn’t be pure however synthetic colour. After that I by no means introduced khus syrup.

I’m into Ayurvedic studying and cooking today. So I got here throughout some herbs utilized in Ayurveda which are 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 under).

So I went to an ayurvedic store and received the khus and once I noticed them, I used to be amazed. They have been dried roots. A complete bunch of dried roots was given to me and all rolled up properly.

Beneath a photograph of the dried khus roots. Even in its dried kind, the khus was splendidly aromatic.

khus grass

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.

As we speak I once more went to the ayurvedic store and once more received a whole lot 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 methods to make the syrup in an ayurvedic e-book 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 may simply purchase natural unrefined cane sugar or uncooked sugar within the natural part in tremendous shops. You should purchase the khus roots in an ayurvedic store.

khus and khus sherbet

The method of cleansing and chopping the khus roots takes a little bit of effort initially. However later its straightforward 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 be with none synthetic inexperienced colour.

Really having such therapeutic and cooling syrups are a lot significantly better than having processed aerated comfortable drinks. One other good choice to maintain your self cool is to have buttermilk primarily based drinks like Chaas.

Khus Advantages

1. Relieves thirst and burning sensations.
2. Purifies and invigorates the blood, pores and skin and genitourinary tract.
3. Strengthens the digestive hearth 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 be used to deal with boils, fever, pores and skin rashes on account of warmth or aggravated Pitta. (supply e-book – “Ayurveda for Girls” by Dr Robert Svoboda.)

Step-by-Step Information

The best way to make Khus Sharbat

1. First separate the dried khus roots barely when you can. Rinse the khus roots very effectively in operating water.

There could be mud particles or tiny stones on the roots. So rinse them very effectively. Drain the water.

cut khus roots

2. Now chop the khus roots with clear kitchen scissors.

chop the khus grass

3. Soak the roots in water for about 8 to 9 hours or in a single day at room temperature.

soak khus grass in water

Make Khus Syrup

4. After 8 hours, pressure this resolution of the soaked khus and water and gather the filtrate resolution 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.

strain water from khus grass

5. Add sugar to this khus extract and stir effectively.

add sugar to khus extract

6. Hold this strained extract resolution 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 would like, you may make a ½ thread syrup additionally. However I didn’t.

Only a barely thick and sticky syrup was superb with me. Nonetheless a ½ thread syrup could have an extended shelf life.

making khus syrup, preparing khus sherbet

7. Now pressure the recent 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, maintain the khus syrup within the fridge.

strain khus syrup, strain khus sherbet

8. Whereas serving khus syrup relying upon your style, you’ll be able to dissolve ¼ or ⅓ a part of the syrup with plain water or chilled water. Stir very effectively and serve the khus sherbet instantly.

khus syrup sharbat

If you’re on the lookout for extra drinks then do examine:

Please you’ll want to price the recipe within the recipe card or depart a remark under when you have made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

khus sherbet recipe, khus syrup recipe

Khus Syrup | Khus Sharbat Recipe

Khus Syrup or Khus Sharbat is a cooling and aromatic summer season drink produced from dried khus grass roots or vetiver. This do-it-yourself recipe doesn’t include any artificial colours and preservatives.

4.88 from 8 votes

Prep Time 12 minutes

Cook dinner Time 25 minutes

Whole Time 37 minutes

Preparation

  • First separate the roots when you can.

  • Rinse the roots very effectively 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 recent syrup immediately in a clear glass jar or you’ll be able to 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 all the way down to make a small portion of the syrup.
  • Dried khus roots may be sourced from an Ayurvedic retailer or on-line. 

Like what you see?

Keep updated with new recipes and concepts.

This Khus Syrup recipe publish from the archives, first printed in Might 2014 has been up to date and republished on November 2022.

Source

Leave a Reply

Your email address will not be published. Required fields are marked *