Tikhur sharbat
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A cooling summer drink made from tikhur, a starch from the roots of a wild turmeric-like plant, with milk or water and sugar.
Region: ChhattisgarhOccasion: Summer; fasting daysTime: 15 min (plus chilling)Serves: 2Vegetarian
Ingredients
- 2 tbsp tikhur powder
- 2 cups milk (or water)
- 3 tbsp sugar
- A pinch of cardamom powder
- A few strands of saffron (optional)
Method
- Mix the tikhur powder with ¼ cup cold milk or water to a smooth paste.
- Warm the rest of the milk with the sugar.
- Stir in the tikhur paste and cook on low heat, stirring, for 3–4 minutes until it thickens slightly.
- Add cardamom and saffron, cool and chill. Serve cold.
History
Tikhur is made by tribal families who wash, grate and settle the roots of the tikhur plant (Curcuma angustifolia), which grows in the forests of central India.
Significance
Tikhur is eaten on fasting days because it is not a grain. It is believed to cool the body in the hot months.