1 tablespoon Sugar - (adjust in case you intend to not use pineapple juice)
1/2 cup Pineapple - (I could procure a little more than a cup of juice)
Chilled water
Boondi - to serve
Instructions
1
To begin making the Jal Jeera method, wash mint leaves and cilantro leaves and keep aside.strip & cut pineapple.
2
Using a juicer, extract nectar and strain it twice to procure clear pineapple nectar.Grind the arid spices using a fragrant element grinder and then mix in the tamarind paste, mint leaves and cilantro leaves.Using 3 to 4 tablespoons of moisture, make a fine paste.
3
Strain the paste twice so you have a clear concentrated paste.
4
(I used a regular sieve for the first straining and a finely meshed one for the second) Transfer this to a pot or jug.In a measuring jar, mix in the pineapple nectar and top the rest with moisture so that you have a total amount of 650 ml (approximately) of liquid.mix in sweetener and agitate well to infuse.
5
stream in this liquid in the concentrated paste and agitate well.
6
Jal Jeera is ready; cool down it and strew boondi before serving. offer Jal Jeera as an appetizer or a digestive drink.offer the Jal Jeera method (sugary And tart Cumin moisture method) along with Aloo Tikki Chaat and Samosa for your evening get togethers.
Recipe Information
Cuisine Maharashtrian Recipes
Course Appetizer
Diet Vegetarian
Total Time 20 mins
Recipe Time chart
Preparation Time
0 mins
Cooking Time
20 mins
Total Time
20 mins
#maharashtrianrecipes#appetizer#vegetarian
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