Indian Mint Cough Syrup
An ancient Konkani home remedy for cough, cold, wheezing and fever.
Servings
2adults
Cook Time
20minutes
Servings
2adults
Cook Time
20minutes
Ingredients
  • 25gm Indian mint leaves(Mexican mint)
  • 25gm shallots(medium sized)
  • 25gm rock candy(rock sugar)
Instructions
  1. Skewer the leaves loosely and hold them over glowing coals or over a gas stove for a minute.
  2. Turn the leaves continuously to toast them without scorching. Pull them off the skewer and set aside.
  3. Now skewer the shallots and toast them likewise, but for 5 minutes, so that they too get roasted without being scorched. Now pull them off the skewer and peel them.
  4. Put the leaves, the shallots and the rock candy into a mortar, and crush to pulp using the pestle. If mortar and pestle are not readily available, just crush the rock candy to bits and transfer to your food processor. Add the leaves and the shallots and grind to fine paste.
  5. Sieve the paste pressing the pulp with your fingers to extract the cough syrup. Do not add any water. If you intend to store it for a day, take care to heat it up before storage.
Recipe Notes

Dear readers, please note that this is not meant in any way as medical advice, but only a sharing of a traditional home remedy of personal experience to me and to all the members of my family. Please do consult a duly qualified physician before administering this traditional food supplement / home remedy to patients.