Jal Jeera (Indian Spiced Digestive Drink)
Serves: 6–8 people (standard serving) or 10–15 people (light/diluted serving)
Ingredients
- Tamarind – 250 g
- Water – 16 cups
- Sugar – 250 g
- Lemon juice – 2 tsp
- Roasted cumin powder – 3 tbsp
- Black salt – 1 tbsp
- Salt – 1 tbsp
- Mint leaves – 15–20 (ground into a paste with a little water)
- Anardana (dried pomegranate seeds or powder) – 30 g
- Hing (asafoetida) – ¼ tsp
Method
- Soak tamarind in water for 3–4 hours.
- Squeeze the tamarind well to extract the pulp and discard the seeds and fiber.
- Add the tamarind pulp to the water and boil for 5–7 minutes.
- Allow it to cool slightly, then strain properly.
- Add sugar, salt, black salt, roasted cumin powder, hing, lemon juice, and anardana. Mix well.
- Add the mint paste and mix again until well combined.
- Chill before serving for the best flavor.
Serving Suggestions
- Serve chilled as pani puri water.
- Best enjoyed cold for a refreshing taste.
- Serve with puris filled with potatoes, chickpeas, or sprouts.
- Can also be enjoyed as a tangy summer drink.
Tips
- Always strain the tamarind pulp properly for a smooth texture.
- Adjust sweetness, salt, and tanginess according to taste.
- Chill for at least 1–2 hours before serving.
- Use fresh mint leaves for the best aroma and flavor.
- Store in a clean bottle or jug in the refrigerator.
- Stir or shake well before serving, as the spices may settle at the bottom.