3 cups water
¾ cup thick, creamy coconut milk
(use more than ½ cup if not very creamy)
5-7 cloves garlic, ground to a paste
2 green chillies, chopped
1 tablespoon coriander, finely chopped
- Soak kokum in 3-4 teaspoons of warm water. Add 3 cups water. Mix well. Discard the
Add coconut milk which will take on the colour of the kokum water and turn
Add garlic paste, green chillies and salt to taste.
Stir well for a while so that the garlic and chilli flavours merge.
Cool in fridge if desired.
Garnish with chopped kuthmir before serving the drink.