Ingredients
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150 grams grated cane jaggery
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2-inch piece dried ginger
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6 green cardamom pods
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18 to 20 whole black peppercorns
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1½ tablespoons tamarind pulp
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1¼ teaspoons black salt
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5 or 6 fresh mint leaves
Directions
Steps
|
1
Done
|
Put the jaggery in a bowl, add 1½ cups (300 ml) water, and soak for 10 to 15 minutes. Stir until the jaggery dissolves. |
|
2
Done
|
Put the dried ginger, cardamom, and peppercorns in a spice grinder and grind to a fine powder. |
|
3
Done
|
Put the tamarind pulp in a small bowl, add the spice powder, and stir well. |
|
4
Done
15
|
Finely shred the mint and add it to the jaggery mixture. Stir and let stand for 10 to 15 minutes. |
|
5
Done
|
Strain into small glasses and serve warm. |
