Today would be sharing the most ancient Indian drink Jaljeera. The jal jeera recipe is easy to make and could be stored in dry form as well as liquid form. One of the most healthiest, nutritious drink with loads of Ayurveda benefits :)….. For my readers who don’t know what’s Jal Jeera let me explain Jal means water and jeera means cumin so the name Jal Jeera.
Mostly this dink is consumed during summers and this drink calms down the heat in your body. It’s a soothing drink and act’s as a great appetizer before and after meals.
The main ingredient in the drink is cumin which is filled with antioxidants and aid’s digestion. Cumin has a lot of health benefit’s. Also the other ingredient’s create a great balance. They are great for you and your body so do make or drink them as it’s good for you.
I love my jaljeera chilled with a dash of honey and some yellow crispy pearls made from gram flour. If I have a tummy upset this drink is what helps me to calm down so don’t share my secret with anyone now 😉
If you drinking jaljeera for first time then have some patience as it isn’t sweet. It’s a savory punch which would knock your taste buds for sure. But once you get acquainted to the taste you are gonna love this drink. Jaljeera also happens to be a famous streetfood in North India. It’s also used for filling pani puris sound’s so yum.
If you are looking for more summer drinks then do check cold coffee with icecream, nimbu pani, sweet lime soda, mango lassi, chaas, piyush, rose lassi, mango mastani, mango iced tea, thandai and mango shake.
Jaljeera Drink Recipe and printable version below:
- 3-4 cups water
- 2½ tsp roasted cumin powder (bhuna jeera powder)
- 1 tsp fennel seed (saunf)
- 1 ball of seedless tamarind or tamarind pulp (imli)
- 2 tsp lime juice (nimbu ras)
- ½ tbsp dry ginger powder (soonth)
- 1 bunch of fresh mint leaves (pudina pata)
- ½ tsp black pepper (kalimirch)
- a pinch of asofoetida (hing)
- sugar or honey optional (shakar / shehadh)
- black salt or rock salt as required (kala namak)
- chat masala as required (optional)
- 1 tbsp gram flour pearls (boondis)
- Soak tamarind in ½ cup hot water for 2-3 mins. Extract the pulp and strain the pulp.
- Combine all the ingredients except water and boondis into a processor. Grind until all blends well.
- Now strain with the help of a strainer.
- Finally add 3-4 cups of chilled water or as required.
- Place in the fridge or add ice cubes, sprinkle some crispy boondis over top.
- Serve your jaljeera chilled with some lime wedges and mint leaves.
2. Store in the fridge should last your for 5 days.
3. Instead of tamarind you could use more of amchur powder or lemon juice.