When summer feels a bit too intense, many Indian homes return to an age-old favourite- khus. Also known as vetiver, khus is produced from the fragrant roots of a grass loved in South Asia for its naturally cooling nature. It has been used in everything, right from woven cooling mats to perfumes and also in traditional summer drinks.
What makes khus a summer essential is the way it keeps the body cool during intense heat. Drinks that are made with khus are commonly enjoyed in the afternoon, when the heat exhaustion, irritability and dryness are at their peak. Its refreshing fragrance can also make a chilled drink feel more relaxing, particularly when the weather feels exhausting.
How To Get Better Results From Khus In Summer
Khus is already treasured as a natural summer cooler, but the way you make it can change both flavour as well as how you experience it on the palate. From soaking time to how to pair effectively with other ingredients, knowing a few simple tweaks can help you enjoy khus in a fresher and more effective way.
Soaking Time, Temperature And Why Patience Matters
If you are using real khus roots in place of the bottled syrup, soaking is where the flavour and cooling effect start. Begin by rinsing the roots first, then soak them in chilled or room-temperature water for at least 4 to 8 hours. If feasible, let it soak overnight, as this usually gives it the deepest fragrance without any bitterness. Using hot water is not advisable in the summer season because it can dull the delicate freshness and make the drink feel much heavier than soothing. Soaking the khus for a long time lets the earthy compounds slowly release into the water, making a gentler, more balanced drink than just the instant syrups.
Should You Roast Or Grind Khus?
Roasting khus roots is generally not a useful way to use them for making summer drinks. Heat can decrease the fresh, signature grassy fragrance that makes khus feel more cooling. Grinding can be useful, but in small amounts for infusions or adding it to the spice mixes, powdered khus can make drinks cloudy and also make it hard to strain the drink. For beverages, lightly bruising or crushing the roots works more satisfactorily than fully crushing them. This helps in releasing the aroma and flavour while keeping the drink much cleaner, lighter, and also easier to enjoy in every sip, without getting any chunks or pieces that can dull the experience.
Best Pairings: Spices, Seeds And Different Preparations
Khus does not need any activation, in particular, but some ingredients can, however, enhance its feel and taste. Like, lemon sharpens the flavour, black salt makes it more satisfying and thirst-quenching, and the addition of sabja seeds gives the drink a hydration-friendly texture. Adding mint leaves gives it freshness, whereas cumin works well in savoury versions such as chaas.
In milk or yoghurt drinks, khus feels richer and more dessert-like, whereas in plain water or coconut water, it tastes much cleaner and lighter. So yes, khus can feel a bit different depending on how you make it- cooler, creamier or more refreshing, and also on what you use as a pairing ingredient.
Most people know khus only as a bright green bottled syrup, but it can also be used in many smart and fresh ways.
Here are six thoughtful ways in which you can use khus in the summer season.
Classic Khus Sharbat With Chilled Water
Sometimes the easiest version is always the best. Just mix khus syrup in a glass of chilled water with plenty of ice to get a quick cooling drink that feels instantly refreshing. The earthy sweetness of khus is most noticeable when not filled by too many ingredients. Use a squeeze of lemon if you want to add a tang of brightness and also lessen the sweetness. This is perfect for afternoons when the heat feels like draining you, and you need to have something that can rejuvenate you easily. If you are using one glass of water, just add a tablespoon of syrup to keep it light rather than overly concentrated, so it tastes refreshing rather than heavy and too sweet.
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Khus Lemon Cooler
If the plain sharbat feels a bit too sweet, just add a few drops of lemon to it. Khus and lemon work extremely well when mixed because the sharpness of the lemon cuts through the sweetness of the syrup. Mix some chilled water, khus syrup, lemon juice and a pinch of black salt to make the drink. The result is a drink that tastes cleaner, more vibrant and more thirst-quenching instead of just regular sharbat. It is a good option when you have been in the sun for quite a long time and when you want to have something cooling but also not too sugary. To elevate its taste even more, you can also add some mint leaves.
Khus Sabja Summer Drink
If you like drinks that have some texture and lasting power, simply add soaked sabja (basil) seeds. The jelly-like texture of sabja seeds makes the drink feel more enjoyable and can help the hot days feel a bit easier to tolerate. To make, simply mix khus syrup with some cold water, soaked sabja seeds and ice and blend everything. The seeds have a neutral taste, letting khus remain the star of the drink. This works well as a mid-morning refresher or even as a light evening drink when you want to have something more enjoyable than just a glass of plain water.
Khus Coconut Water Blend
Tender coconut water and khus make an unexpectedly great combination to sip. Coconut water gives the natural sweetness and minerals, whereas khus gives the drink aroma and depth. Use only a small amount of syrup so that the coconut flavour still shines through. This drink feels more delicate than other milk-based coolers and is perfect to have on humid days when rich beverages feel a bit too much. Serve this drink very cold, almost chilled, with a squeeze of lime to keep it crisp and get the maximum taste.
(Image credit: Freepik)
Khus Chaas Twist
Think khus is only for sweet drinks? Well, this savoury version gives it a new angle. Add a tiny splash of khus syrup to a chilled glass of chaas or buttermilk, along with some roasted cumin and a few fresh mint leaves. It may sound a bit unconventional, but the floral-earthy note gives complexity to this without overpowering the savoury base. This version works best when the syrup is used sparingly. It’s ideal to have during lunch hours when you want to have something cooling, digestive, as well as different from the regular chaas.
Frozen Khus Yoghurt Cooler
Blend thick yoghurt, ice, water and a small spoon of khus syrup to make a creamy cooler that feels like somewhere between a drink and a dessert. The yoghurt softens the intensity of khus’s, making the flavour much smoother and more rounded. Top it up with chopped pistachios or rose petals if you are serving guests. This is excellent for late afternoons or after spicy meals when you desire something soothing and cold.