Rooh Afza is a very popular flavoured sugar syrup that serves as a coolant during summer. Rooh Afza in Urdu means something that refreshes the soul and it is made using herbs and tonic.

The Unani medicine recommends Rooh Afza for treating heat stroke and dehydration, however the herbal concoction got improvised and is now available in the form of refreshing sherbet. Rooh Afza is relished by blending it with chilled milk or water.

In fact, Rooh Afza is an important food item during the holy month of Ramadan. Muslims across the globe quench their thirst with this drink, during iftar. However, there are certain reports recently that there is a shortage of Rooh Afza in our country. While Rooh Afza still rules the hearts of many Indians, we bring you healthy alternatives to the sugary syrup, to keep you hydrated during summer.

Rooh Afza

Khus Sherbet

A cooling and refreshing summer drink, Khus sherbet is made from dried Khus grass (Vetiver).

Nutritional Facts

Khus is a good source of iron, manganese and vitamin B6. An ayurvedic herb it purifies the blood, clears toxins and promotes digestion.


3 cups water

4 cups sugar

60 grams khus roots


Wash the root well and soak in water for 12 hours.

Strain the khus extract through a juice strainer.

Add the extract to the sugar and stir. Place the extract on a stove and stir it until the sugar syrup becomes sticky.

Filter the hot syrup and store in a clean glass jar.

Allow it to cool and then refrigerate the khus syrup.

Make a glass of Khus sherbet by adding one-fourth portion of syrup to one glass of chilled water.

Kokum Sherbet

Kokum juice is rejuvenating summer coolant. It is made from the dried outer cover of mangosteen fruit which is known as kokum or aamsol. It is sour and tangy sherbet.

Nutritional Facts

Kokum is a good source of vitamin C and antioxidants which promotes digestion and stimulate the appetite.


1 cup chopped kokum fruit

2 cups water

2 cups sugar

1 tsp cardamom powder

1 tsp jeera powder

 A pinch of black salt


Grind the fruit and outer covering with little water.

Strain the mixture and keep it aside.

Boil sugar with water until the syrup becomes a little thick.

Cool the syrup and then add strained extract mix well.

Add jeera, cardamom powder, salt and stir well.

Store kokum syrup in jar and refrigerate.

When serving kokum juice, add one portion of syrup to a glass of chilled water.

Aam Panna

Aam Panna is an amazing tangy drink made with green mango pulp. A great summer coolant it is flavoured with cardamom, cumin and black salt.

Nutritional Facts

The richness of pectin, malic and vitamin C in mango prevent loss of electrolytes and iron. It promotes digestion and prevents stomach problems.


2 medium size raw mango

2 cups water

¼ cup sugar or jaggery powder

1 tsp cardamom powder

1 tsp jeera powder

¼ tsp pepper powder

 ¼ tsp black salt or normal salt


Pressure cook the mango for 3- 4 whistles with 2 cups of water.

Allow it to cool completely. Once cooled remove the skin and extract the pulp in a bowl.

Add jeera, cardamom, pepper powder, sugar and blend well until the sugar is dissolved completely.

Add three cups of chilled water and mix well.

Pour equal amounts of drink into four glasses and serve.