Jal Jeera Recipe for Summer

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Directions

• Dry roast cumin seeds on low flame for about 4 minutes
• Remove them from pan and keep them aside
• Dry roast fennel seeds for 3 minutes and keep them aside
• Dry roast cloves, black cardamom and black pepper corns for about 2 minutes and set them aside
• Once the spices are cool, grind them to a fine powder along with black salt, dry mango powder
• Grind the coriander leaves, mint leaves and ginger
• Add a cup of water to it and grind to a fine paste
• Strain the liquid and keep strained juice aide
• Add cold water to the strained juice and mix well
• Add tamarind extract, sugar water and lemon juice to it
• Stir them well and 2 tablespoons of jal jeera powder to the liquid mixture
• If the jeera is too tangy, then add more water to it. Adjust accordingly
• Pout the water in to tall glasses and garnish it with boondi.

If you require the juice more tangy, then add tamarind or dry mango powder to it. You can refrigerate jaljeera for a couple of days.

Health Benefits of Jaljeera

-Neelima