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Ingredients Method Notes

Ingredients
  

  • 5 tablespoons variyali/fennel seeds finely ground
  • 5 tablespoons kali draksh/black raisins
  • khari sakar/misri/roack sugar to taste
  • lemon juice optional
  • a pinch of salt

Method
 

  1. Soak the fennel seeds powder, black raisins, salt and rock sugar in 4 glasses of water for about 5-6 hours, preferably overnight. Keep the bowl in the refrigerator.
  2. After the mixture has soaked well, rub or squeeze the raisins so that they breakup in the mix.
  3. Strain the mixture.
  4. Adjust to preferred taste by adding a glass of water, sugar and including juice of one or more lemon if you do not like it very sweet.
  5. Serve chilled.

Notes

I dry roast the fennel seeds for couple of minutes before grinding them to a fine powder.