Ingredients
- 3 glasses water
- 1 small lemon sized ball of imli (tamarind)
- 2 tsp rough paste of poodina (mint leaves) – crush leaves on a chakla-belan
- 1tsp roasted & powdered jeera (cumin seeds)
- ½ tsp kala namak (rock salt), ½ tsp red chilli powder
- 4tsp powdered sugar
- ½” piece ginger – crushed roughly on a chakla-belan
- juice of 1 small lemon
- ¾ tsp salt or to taste
Instructions
- Wash the imli ball & put in a steel pan with one glass water. Boil. Remove from fire. Cool.
- Add the remaining (2 glasses) water. Mash well to extract the pulp.
- Mix in all the ingredients & keep the jeera pani in the fridge to chill.
- At serving time, strain the jeera pani & serve in small juice glasses.