Ingredients (Buy locally grown organic ingredients, if possible)
1/4 teaspoon whole coriander seeds (dhania)
1/4 teaspoon whole cumin seeds (jeera)
1/4 teaspoon whole fennel seeds (saunf)
1 1/2 cups room temperature water
Rock sugar (mishri) or raw sugar to taste
1. Grind together coriander, cumin and fennel (CCF) seeds in a mortar and pestle.
2. Bring 1 1/2 cups of water to a boil without covering the sauce pan. Add the ground CCF mixture. Reduce heat to low and let it simmer uncovered for 3-4 minutes to infuse flavors.
3. Strain and serve immediately. Add sugar to your taste. Yields: 1 cup.
Make it fresh and consume it the same day.
Recipe inspired by Kirti Chauhan
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