You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
The popular beverage is cumin water is lemonade made more delicious an essential in the sweltering Indian summer.
If you are looking out for popular and healthier summer coolers then you have stumbled upon the right spot. I am currently on a mission to beat the heat with some traditional and healthy summer coolers.
Hello, and welcome to The Mad Scientist’s Kitchen, Reinventing the Foodie in you! If you want an easy and yet healthy drink to beat the heat the read on. I urge you to subscribe to our newsletter so that you get all our posts. We will not spam you, promise and the subscribe link is below or on the sidebar too.
- Why make Jal Jira?
- Ingredients to make Jal Jeera Recipe
- Frequently asked questions
- Some other Summer Coolers that we enjoy
- Your Recipe Card
- Pin for Later
Summer has always driven man towards thirst and no drink quenches as well as water. But still you need a drink that is refreshing and rehydrating and tasty. If you want some delicious options then consider Jal Jeera, a popular North Indian beverage that can be made easily and quickly.
In northern India summertime, you will vendors set up a stall of big huge mud pots serving Jal Jeera. Though the taste is awesome here I will recommend that from hygiene point of view make at home. This Jeera water is recommended as it aids digestion and it cools. Mint and coriander are considered cooling agents.
So what are you waiting for let get down to making Jal Jeera? It is not difficult and even you have never tried it before you can make it easily with my instructions. If you are wondering how to make it without mint and lemon then my recipe is perfect for you! I have the same issues.
- Tamarind: Is cooling, aids digestions and adds sourness to the drink.
- Cumin seeds: Use roasted cumin seeds the cumin aids digestion.
- Fennel seeds: Aids digestion and gives a lovely flavour to the drink.
- Water: You cannot have cumin water without water. Use plain drinking water.
- Rock salt: You can use regular salt but the flavour of rock salt or the Himalayan salt adds to the drink is amazing.
- Mint leaves: Gives a lovely aroma and aids digestion.
- Coriander leaves: I cooling and good for digestion. Use a small handful since the coriander in this season is not t good I have used what I could salvage.
- Chilli powder: A little, but it goes a long way to balance the tastes and adds flavour.
- Jaggery: Again a little but needed to balance the tastes.
- Salt: Regular table salt a little will all you need.
- Optional ingredients: Ginger, dry mango powder and lemon juice are again optional that I do not use.
- Jaggery: The only substitute for jaggery is sugar use white sugar, brown sugar, castor sugar.
- Water: You can add some sparkling water in place of regular water.
- Tamarind: Substitutes are dry mango powder, lemons, citric acid crystals.
- Mint: Use dry mint.
- Soak the tamarind in 1 cup of water for ½ an hour. Extract the juice.
- Grind the mint, coriander leaves, cumin seeds, fennel seeds if using to a fine paste. Add water to grind.
- Add the ground pudina mix and add the water, rock salt, chilli powder, jaggery, salt. Mix well.
- Adjust the taste and strain.
- Serve chilled on ice cubes topped with boondi.
My Jal Jeera is brown in colour as I have used tamarind as my souring agent. To get a lovely green colour use dry mango powder and lemons as your souring agent.
When can you drink Jal jeera?
Summer is a good time for Jal Jeera. You need something to cool you down. When you need a thirst quencher that is not sweet switch to Jal Jeera.
If you have guests who request something simple. Make Jal Jeera it can be made in a jiffy.
You have had a very heavy meal then sip some Jal jeera. The gassy, booted feeling will ease off as all the ingredients in the recipe aid digestion.
I do not get good mint how do I make Jal Jeera?
To make Jal Jeera though fresh mint is best you can also use dry mint powder. The taste will be similar. My recipe uses minimum mint and lemon for we too are in the same boat.
Can I make Jal Jeera Powder and store it?
Of course the commercially available powders are cashing in on the fact that you can make the dry powder and store. To make the Homemade Dry Jal Jeera powder take 4 teaspoon dry mint, 2 teaspoon roasted cumin seeds, 2 teaspoon roasted fennel seeds, 1 teaspoon citric acid, 2 teaspoon black salt, 2 teaspoon sugar,1 teaspoon dry mango powder. You can add a pinch of asafoetida and 1/2 teaspoon pepper powder too ( I do not add). Mix well and store in an airtight container. Use a dry spoon to get the powder out.
Can I store Jal Jeera?
No, the ready Jal Jeera does not last for more than a day. Since the mint and coriander leaves are used you will find it bitter after some time. Do not freeze it too just discard it.
Jal Jeera Recipe ~ Drinks That Cool
- chutney jar of mixer/blender
- 100 grams tamarind
- 1/2 teaspoon jeera
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon black salt ground
- 8-10 springs mint
- a few springs of coriander
- ¼ teaspoon red chilli powder
- 1 tablespoon Jaggery
- Salt to taste
- Soak the tamarind in 6 glasses of water for ½ an hour. Extract the juice and set aside.
- In the chutney pot of the mixer add the mint, coriander springs, cumin, fennel seeds and with a little water grind the mixture to a fine paste.
- Mix the ground mixture with the tamarind water.
- Add the jaggery, rock salt and mix well.
- Strain and serve on ice cubes and boondi.
- Alternatively, chill the strained Jal Jeera in the fridge for about an hour. then serve topped with boondi.
When you serve on ice cubes please remember that the cubes will contribute to water in the drink.
Disclaimer: Please note these are approximate nutrition figures. You are requested to confirm with a qualified Dietitian.
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