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How to Use Khus in the Kitchen
Khus is widely valued for its cooling properties and is commonly used to prepare refreshing drinks, especially during the summer.
It has been a staple in Indian households for generations.
Its pleasant aroma and unique flavor add a tempting touch to recipes.
Additionally, khus offer several medicinal benefits, helping to prevent sunstrokes, combat dehydration, and provide relief during the summer heat.
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Recipes:
Khus-Rose Cooler:
| Ingredients: |
| Rose petals or Gulkand |
½ cup |
| Honey |
2 t.spoon |
| Khus water or syrup |
4-5 drops |
| Salt |
a pinch |
| Citron juice |
2 t.spoon |
| Water |
1 glass |
| Recipe: |
| Soak rose petals in 1 cup of water for 3-4 hours. |
| Blend the soaked petals thoroughly, then strain the liquid. |
Add lemon juice, honey, and a pinch of salt. Adjust the salt and water to taste.
Note: If you use gulkand instead of rose petals, you may reduce the amount of honey you consume. |
| Finally, stir in the khus water or syrup. |
| Mix well and serve either at room temperature or chilled. |
| This drink is not only cooling and refreshing for hot summer days but also helps soothe hyperacidity and heartburn. |
Khus and Cashew Kheer:
| Ingredients: |
| Khus syrup or water |
6-7 drops |
| Cashew |
½ cup |
| Water |
1-2 cup |
| Cardamom powder |
½ t.spoon |
| Rock Sugar |
4 t.spoon |
| Ghee |
1 t.spoon |
| Recipe: |
| Soak cashews in water overnight or for 5-6 hours. Discard the soaking water. |
| Grind the soaked cashews with ¼ cup of water into a smooth paste. |
| Heat ghee in a pan. Add the cashew paste and roast on medium heat until aromatic and it turns light pink or golden brown. Add water if the mixture is too thick. |
| Stir in the powdered rock sugar and mix well. Avoid making the mixture too thick. |
| Adjust with water to maintain a semi-solid consistency. Add cardamom powder and khus syrup. Cook for another 30 seconds to 1 minute. |
| Serve warm or chilled. |
| This rich and healthy kheer is ideal for both children and elders, especially during the summer. It also makes a nourishing option for breakfast. |
Khus-Coconut Milk Drink:
| Ingredients: |
| Khus syrup or water |
4-5 t.spoon |
| Coconut fresh chopped |
1 |
| Coconut milk |
1 cup |
| Rock sugar or jaggery |
1-2 t.spoon |
| Nutmeg powder |
a pinch |
| Recipe: |
| Take half of the chopped coconut kernels and blend with ½ cup of water. Strain to extract coconut milk. Repeat the process with the same pulp 2-3 times until it becomes tasteless and colourless. |
| Combine the extracted coconut milk with the remaining half of the chopped coconut, rock sugar or jaggery, and a pinch of nutmeg. Mix well. |
| Transfer the mixture to a heavy-bottomed pan and simmer for 6-7 minutes until it reaches a semi-liquid consistency with soft coconut bits. |
| Finally, stir in the khus syrup and mix thoroughly. |
| Let it cool and serve at room temperature. |
| This nourishing drink is especially beneficial for new and breastfeeding mothers, as it supports lactation and provides essential nutrients to both mother and baby. It also serves as a wholesome milk alternative for children. |
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Herbs and Medicinal Plants
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