Ingredients
- Cumin seeds (jeera): 1 tsp
- Lemon juice: 2 tbsp (from 1 medium lemon)
- Honey or jaggery powder: 2 tsp (adjust to taste)
- Black salt: ¼ tsp
- Water: 2 cups (chilled or at room temperature)
- Ice cubes: Optional
- Fresh mint leaves: 4-6 (for garnish)
Preparation
Dry roast the cumin seeds in a pan on low heat until they turn aromatic and slightly darker.
Allow them to cool, then grind them into a fine powder using a mortar and pestle or a spice grinder.
In a bowl, mix the lemon juice, honey or jaggery powder, and black salt. Stir until the sweetener dissolves.
Add the roasted cumin powder and mix well.
Pour 2 cups of chilled or room-temperature water into the mixture. Stir until everything is well combined.
Pour into two glasses. Add ice cubes if desired and garnish with fresh mint leaves.
Servings: 2
Notes
- This drink aids digestion, cools the body, and provides electrolytes, making it perfect for summers or after a meal.
- Adjust the sweetness and saltiness to your taste preference.
