Jaljeera literally means Jal i.e water and jeera i.e cumin. Means Cumin water. Though there are many other spices apart from cumin in the composition of jaljeera, cumin still remains the main ingredient.

Jaljeera is a traditional summer drink, specially made during hot dry weather, to combat the effects of dry winds and heat stroke. It has digestive properties which makes it an appetizer.

Amalgamation of spices like fennel, mint, pepper, and lemon makes it tangy and spicy. Jaljeera is a popular welcome drink in many traditional get-together, and at the same time, it is a rustic street drink.

I have memories of seeing street vendors with large earthen pots, covered in a red cloth and

at home, I use jaljeera in many ways and with a combination of ways. It makes a great spicy water filling for the paani pori. Jaljeera has a sweet version with the addition of jaggery which is apt to serve to people who prefer a less spicy version of the drink.

It is usually served garnished with crisp gram flour tiny balls called boondi. My daughter Si makes sure that we add it just before it is ready to be sipped as she like the boondi crisp as it adds a crunch with each sip.

I usually make jaljeera powder using some dry spices and blend it up with some muddled mint leaves at the time of serving. It becomes very handy as just a spoon full of the powder can be stirred into a chilled glass of water and some chopped mint leaves can be added. I add dried mint leaves to the trecipe to make sure all the flavours are available at the time when fresh mint is not around.

Print Recipe

Jaljeera

A Traditional drink, made with cumin, ginger, black salt, mint, and many other spices, Used as an appetiser served at the beginning of a meal. Also due to its cooling properties, it makes a great summer drink.

Course

Drinks, Ingredient

Cuisine

indian

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

2-3 Hours

Servings

Milliliters

Ingredients

Jaljeera powder

• 1.5 Tbsp Cumin Seeds
• 1 Tsp Black pepper
• 1/2 tsp Fennel seeds
• 4 Cloves
• 2 black cardamom
• 2 TSp Black Salt
• 1 Tsp Rock Salt
• 1/2 Tsp Asofetida
• 1 Tsp Dry mango Powder
• 1 Tbsp Dried Mint leaves powdered
• 1/2 Tsp Dried Ginger Powder

Jaljeera Drink

• 1 glass Chilled water
• 1 tsp Jaljeera powder
• 1 tsp Fresh Lemon juice
• Boondi As desired to garnish

Course Drinks, Ingredient Cuisine indian Prep Time 10 minutes Cook Time 30 minutes Passive Time 2-3 Hours Servings Milliliters Ingredients Jaljeera powder 1.5 Tbsp Cumin Seeds 1 Tsp Black pepper 1/2 tsp Fennel seeds 4 Cloves 2 black cardamom 2 TSp Black Salt 1 Tsp Rock Salt 1/2 Tsp Asofetida 1 Tsp Dry mango Powder 1 Tbsp Dried Mint leaves powdered 1/2 Tsp Dried Ginger Powder Jaljeera Drink 1 glass Chilled water 1 tsp Jaljeera powder 1 tsp Fresh Lemon juice Boondi As desired to garnish

Instructions

Jaljeera Spice powder

1. Dry Roast whole spices like cumin, pepper, cloves, cardamom, fennel, in a hot girdle.

   
2. Allow them to cool, and grind.
3. Mix with rest of the spices. Store in an airtight glass container.

A glass of Jaljeera Drink

1. Take a glass of chilled water.
2. Add 1 Table spoon full of jaljeera powder and stir till it dissolves.
3. Add lemon juice according to taste.
4. Add ice cubes and garnish with a generous amount of Boondi.

Recipe Notes

Jaljeera serves as an appetising drink to be served before meals.

Jaljeera also acts like a perfect welcome drink in summers.

The quantity of jaljeera powder can be adjusted to suit the taste.

Boondi are tiny fried gram flour balls and act like croutons to add crunch in each sip. add it just at the time of serving, else they soak water and get soggy.

For more such rustic street drinks of India, you can read my recipe of masala lemonade.