Drinks

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

  1. Soak tamarind in water for 3–4 hours.
  2. Squeeze the tamarind well to extract the pulp and discard the seeds and fiber.
  3. Add the tamarind pulp to the water and boil for 5–7 minutes.
  4. Allow it to cool slightly, then strain properly.
  5. Add sugar, salt, black salt, roasted cumin powder, hing, lemon juice, and anardana. Mix well.
  6. Add the mint paste and mix again until well combined.
  7. 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.