Homemade Refreshing Thandai SyrupVeg

1

Place 4 to 5 pieces of dried kokum in a bowl. Pour 1/2 cup of hot water over them and allow them to soak. (Note: If you prefer to soak them overnight, you can use room-temperature water instead).

2

Once the mixture has cooled slightly, use your hands to mash the softened kokum pieces thoroughly to release their flavor and nutrients.

3

Strain the mixture through a sieve into a cup. To ensure you extract the maximum amount of juice, add a little more water to the remaining pulp in the sieve and strain it again, pressing down on the pulp.

4

To the collected kokum juice, squeeze in half a lemon. Add pink Himalayan salt to taste, 1/4 teaspoon of black salt (kala namak), 1/4 teaspoon of roasted jeera (cumin) powder, and 1/4 teaspoon of freshly ground black pepper powder. Stir well to combine. You may taste and adjust the salt if needed.

5

Pour the prepared kokum juice base into a serving glass. Fill the rest of the glass with ice-cold water.

6

Stir in 1 to 2 tablespoons of pre-soaked sabja seeds to the glass.

7

Give everything a final mix, garnish with a fresh sprig of mint leaves, and your healthy sugar-free drink is ready to enjoy.