Khus or vetiver grass is very cool in nature. It is of Asian origin and we can get it in India easily in the grocery shop. The name vetiver comes from Tamil wood vetriver. Which means root. We make cool syrup from this root. It is called vetiver grass or khus no vado also.
Actually, it's an Indian recipe. To make this syrup soaking of vetiver for 3 to 4 days is necessary. After that, it is very easy to make this khus syrup. And it can be stored at room temperature for 15 to 20 days. And if this vetiver grass is not available green food colour and khus essence can be used. In that case only sugar syrup, colour and essence are required to make this syrup. So enjoy this homemade recipe for Khus syrup with chilled milk or water. Even it can be used with soda and lassi also.
Preparation time - 10 minutes
Cooking time - 5 to 7 minutes
Actually, it's an Indian recipe. To make this syrup soaking of vetiver for 3 to 4 days is necessary. After that, it is very easy to make this khus syrup. And it can be stored at room temperature for 15 to 20 days. And if this vetiver grass is not available green food colour and khus essence can be used. In that case only sugar syrup, colour and essence are required to make this syrup. So enjoy this homemade recipe for Khus syrup with chilled milk or water. Even it can be used with soda and lassi also.
Preparation time - 10 minutes
Cooking time - 5 to 7 minutes
Ingredients to make Khus Syrup:
250 grams vetiver grass
1liter water
1 kg. sugar
Edible green colour as needed
Method to make Khus syrup:
- Chop vetiver grass in small pieces with the help of scissor and soak in water for minimum 3 to 4 days.
- After that add sugar to it and let them come to boiling point.
- Strain properly and let it cool at room temperature.
- Add few drops of green colour and mix well.
- Store in a bottle and at the time of serving add one part of syrup with 2 part of chilled milk or water and one part of the crushed ice. Mix well.
- Serve chilled khus sharbat from ready khus syrup.
Recipe by Naiya Sheth.
