Ingredients for Sonth Panak Ginger Tingler
- 1 cup (200g) jaggery (or granulated sugar)
- 4 cups (950ml) water
- Lemon Juice
- Ground Ginger
- Black Peppercorns
- Cardamom Powder
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How to Make Sonth Panak Ginger Tingler
- In a saucepan, dissolve 1 cup (200g) of jaggery (or granulated sugar) in 4 cups (950ml) of water over medium heat. Stir until completely dissolved.
- Add 1 inch knob of ginger (peeled and grated), 1/2 teaspoon black salt (sendha namak), 1/4 teaspoon cumin powder, and a pinch of black pepper. Stir well to combine.
- Bring the mixture to a simmer, then reduce heat and let it simmer gently for 5 minutes to allow the flavors to meld.
- Remove from heat and let the mixture cool slightly.
- Strain the mixture through a fine-mesh sieve into a pitcher or serving container, pressing on the solids to extract as much liquid as possible.
- Refrigerate for at least 30 minutes before serving. Garnish with a ginger slice or mint sprig before serving chilled.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
50g
Fat
0g
Carbs
4g
