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Khus syrup

Khus syrup
Recipe type: Drinks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
khus syrup - cooling summer drink made from dried khus grass or vetiver without any synthetic color and preservatives.
  • 60 to 70 gms khus grass/vetiver (ramacham in malayalam)
  • 5 cups water = 1 litre + 250 ml
  • 4 cups organic unrefined cane sugar or 600 gms sugar
  1. first remove the roots from the grass with a kitchen scissor.
  2. rinse both the grass and roots (if using them) well to remove any mud or stone particles.
  3. chop the grass with the kitchen scissor. soak for 12 hours in water.
  4. strain through a juice strainer and collect the extract.
  5. add sugar to the extract and stir.
  6. keep the khus extract on the stove top and keep on stirring so that the sugar dissolves.
  7. once the solution starts boiling, continue cooking for some more minutes.
  8. filter the hot syrup directly in a clean glass jar or you can filter in a bowl or pan and then pour the syrup in a clean sterilized jar or bottle.
  9. immediately cover tightly with the lid and let it cool at room temperature.
  10. once cooled, refrigerate the khus syrup.
  11. dissolve ¼ or ⅓ part of the khus syrup with water and your khus sherbet or drink is ready.
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