Beat The Heat With Falsa (Phalsa) Sharbat


Summer is back with all its vengeance and again it is time to indulge in refreshing, cooling drinks made from seasonal fresh fruits. There is nothing like traditional indigenous coolants like Aam Panna (Raw Mango Drink), Sharbats made from Phalsa, Neebu (Lemon), Bel (wood apple), khus, rose  sherbat, sattu drink, Thandai,  fruit punches / juices  and many others which are either yogurt based or milk based keep the body temperature down and provide the essential nutrients too.

Phalsa (Grewia asiatica) is one of the most popular summer fruits, at least it used to be when I was a girl). These days one doesn’t get it too easily as the berry is easily perishable. I remember the hot summer days when a vendor will pass through the lanes singing a song “kale kale phalse, taravat wale phasle” and we would rush to buy those tangy sweet berries sprinkled with pink salt. Either the berries would be given in conical-shaped leave held together by a toothpick or in a small paper bag. stained by the purple, mauve color of the phalsa.

Grewia asiatica or phalsa is a tropical berry native of  India and South Asia. Mainly grown for the fruit the other parts of the shrub like ,bark and leaves, roots too have  medicinal benefits. The fruit is full of iron, vitamin A, C, B1,2,3, calcium and dietary fiber.  The fruit has loads of health benefits and is as cooling properties that help keep body temperature down.  It helps prevent heat strokes. It offers radiation protection and the seeds contain palmitic, stearic, oleic and linoleic acids. Chewing the seed along with the flesh helps in air growth too.  The peel of the berry has antioxidant properties.

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After a week long search for good phalsa I finally managed to buy it at a local fruit cart. The berries were fresh and perfect for a summer salad. I used half of it for the salad and rest to make the gorgeous sharbat which has a tangy sweet flavor and my favorite.

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Ingredients:

Phalsa Berries (ripe) – 250 gm

Sugar – 100 gms (I use boora cheeni or powdered jaggery) (Quantity of Sugar depends on the sweetness of pulp exact)

Rock Salt (Kaala Namak) – to taste 

Fresh mint leaves -a few

Water – As required

Method : 

Wash the ripe berries, sprinkle a little rock salt and leave them for half an hour.

Take just enough water to cover the berries and soak them overnight. (4-5 hours is also enough).  

(I keep it in the refrigerator)

Once soaked mash the berries with finger will the stones are separated.

Remove the stones and give it one stir in the mixer to make the pulp smooth. (The peel of Phalsa has antioxidant properties so I prefer to use it. )

In 3 Cups of water dissolve the sugar/jaggey.

Add Pink/rock salt to the pulp and mix.

Add the pulp to the sugar solution and stir till it blends properly. 

( You can add beetroot slices or kokam syrup instead of sugar to make it sugar free yet sweet and tangy) 

Add crushed ice or ice cubes and a few tender leaves of mint and serve chilled. 

Let me know if you follow my recipe and prepare this healthy thirst quencher. 

Keep cool and stay healthy . 

Related post :

Traditional Indigenous Indian coolants 

Healthy Traditional Indigenous Indian Coolants


The  Indian Summer is at its peak with all the right ingredients including merciless sun, scorching winds which sap the energy out of  the body. Soaring temperatures diminish the want to eat and one longs for some chilled refreshing drink. In the days when  fizzy, carbonated drinks full of empty calories, artificial sweeteners, colours and synthetic flavors beckon you from every food mall, roadside shops and eateries our home is heaven for traditional nutritious summer coolers. Natural home-made drinks which not just keep the body cool but are also healthy.

Summer in our country is ferocious and most of the body fluid is lost in sweat. It is an age-old tradition to offer water with something sweet ( at our home peda or petha) to anyone who comes from outside. It helps to keep the person hydrated and the sugar gives instant energy.

All the summer coolants are region and season specific and can be divided into two categories – Dairy and fruit based. Some fruit based summer drinks are hibiscus and Rhododendron drinks. We have the most common Nimboo pani( shikanjee) , lassi( sweet and salted)( thick creamy whipped curd /, taken plain or with dash of sweet concentrate or blended with mango) , buttermilk, fruit smoothies, fruits crushes, kokam (fruit of a tropical evergreen tree (Garcinia indica) )  sherbet, thandai, sherbets made from local seasonal fruits like bael, phalsa, raw mango ( aam panna).  Tender coconut water and fresh fruit juices are also popular. Jal zeera is another summer favorite. All these drinks are rehydrant and prevent heat strokes and other summer maladies. Sattu drink ( sweet and salty) are again making a place for themselves.  Then there are very popular mixes of sugar and natural essences like rose, kevda, khas, and other sherbets made by infusing herbs and natural essences. These are a little high on sugar but still a popular choice.  Most of them have medicinal properties and good for summer.

Aam Panna made with tender boiled raw mango, water and sugar

The plan is to help the body stock up on essential vitamins and minerals.

raw mango pulp with spices, salt and sugar

raw mango pulp with spices, salt and sugar

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You can roast the mango on direct flame of stove or preheated oven at 200 degree for 30 min depending on the size of the mango. Wrap it in aluminium foil and place on the rack. to get gorgeous roasted mangoes. Add jaggery for a healthy drink. I use organic jagery granules or shakkar

Sattu ka ghol ( Sattu drink) 

Sultry day demands something cooling to give a boost to your energy levels. Sattu ghol is our own indigenous substitute for whey protein shake. Made of roasted channa ( gram) flour, this composition is one of the highest sources of vegetarian protein and a quality that is most easily absorbed by the body. Sattu is a special unique drink with a good source of natural fiber and carbohydrates and is made with scientific formula. Originally sattu was made from roasted powered chick peas but with time it has evolved and we can get many variants and mixes of pulses,legumes and cereals like barley, maize, wheat, rice, horse gram, oat etc in form of sattu. Sattu was originally known as Sat-Anaaj(seven cereals, millet and pulses). All across the states of Bihar, Jharkhand, Uttarpradesh , and Orissa Sattu is eaten daily in various forms. Sattu drinks can be sweet or salty according to the taste. Jaggery is used instead of refined sugar to make it more healthy.

Black Gram and Barley Sattu

I make it at home. There is a separate post on blog that you can look for.  Sattu has innumerable health benefits and has digestible dietary constituents of vital importance. It has high protein value and beneficial for diabetic patients. 

Sweet Barley and Chana Sattu drink

Packed with Protein, Calcium, Fiber, Iron and magnesium Chana Sattu is one of the healthiest things to have this summer. It is cooling to the system too. 60 grams (4 tbsp) of this roasted gram flour will give you 19.7 grams of high quality vegetarian protein that is absorbed easily in the body. Good for people with diabetes and for bone health, treating anemia etc. It aids fat and weight loss too.

Ingredients : 

Chana Sattu – 1 Tablespoon

Barley Sattu – 1 Tablespoon

Salt – as per taste

Roasted cumin seed powder – a pinch

Lemon Juice – To taste

Mint powder or crushed mint leaves – 1 few

One can add, grated raw mango, coriander , mint, etc. as per taste. One can also make with sweet with jaggery.

Method :  

In a glass add both sattus , salt, cumin powder and other ingredients. Add chilled water. Mix well.  Your healthy summer drink is ready to be savored.

You can also make it sweet by omitting onion, mint , lemon, salt  and adding shakkar (Fine jaggery powder and roasted cumin seed powder like I did in the earlier one).

 

Related Post 

Phalsa Sharbat