Cooling Homemade Jaljeera Drink
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Cumin mint amchur spice mix stirred into chilled water — tangy jaljeera for hot days.
Jaljeera is the cumin and mint drink you get at a roadside stall in summer. At home it takes five minutes and a blender. Roast the cumin first, because that is where the smell comes from.
Ingredients
How to Make It
Grind spice-herb paste.
Whisk into water.
Strain optional; serve iced.
Nutrition per serving
* Approximate values per serving
Health Benefits
Digestive summer cooler without soda sugar. Go easy on black salt if watching sodium.
It is mostly water with a spice paste, so it has almost no energy of its own. The lemon, mint and black salt are what you taste.
Pro Tips
- →Roast cumin.
- →Adjust sour.
- →Serve cold.
- →Dry roast the cumin until it darkens a shade and smells strong, then cool it before grinding.
- →Add the black salt a little at a time. It is stronger than it looks.
- →Let the drink sit for 10 minutes so the flavours mix before you strain it.
Variations
- 1Boondi.
- 2Powder mix.
- 3Add a spoon of boondi on top, or stir in a little sugar if you want the sweeter Delhi style.
Frequently Asked Questions
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