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Khus Syrup | Khus Sharbat Recipe
Khus Syrup or Khus Sharbat is a cooling and fragrant summer drink made from dried khus grass roots or vetiver. This homemade recipe does not contain any synthetic colors and preservatives.
Prep Time
12
minutes
mins
Cook Time
25
minutes
mins
Total Time
37
minutes
mins
Course:
Beverages
Cuisine:
Indian
Diet:
Gluten Free, Vegan
Difficulty Level:
Moderate
Servings:
1
litre
Author:
Dassana Amit
Ingredients
60 to 70
grams
khus roots
or vetiver (ramacham in malayalam)
5
cups
water
or about 1 litre water
4
cups
raw sugar
- 600 grams, can add white sugar instead
US Customary
-
Metric
Instructions
Preparation
First separate the roots if you can.
Rinse the roots very well in water to remove any mud or tiny stone particles.
Chop the roots with the kitchen scissor. Soak for 8 hours in water or overnight.
Strain through a juice strainer and collect the extract.
Making khus syrup
Add sugar to the extract and stir.
Keep the khus extract on the stovetop and keep on stirring so that the sugar dissolves.
Once the solution starts boiling, continue cooking for some more minutes. The syrup has to be sticky or can be of ½ thread consistency.
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.
Immediately cover tightly with the lid and let it cool at room temperature.
Once cooled, refrigerate the khus syrup.
Dissolve ¼ or ⅓ part of the khus syrup with water (at room temperature or cold) and your khus sharbat or drink is ready.
Notes
The recipe can be scaled down to make a small portion of the syrup.
Dried khus roots can be sourced from an Ayurvedic store or online.