Phalsa sher­bet

Down to Earth - - FOOD -

IN­GRE­DI­ENTS Phalsa fruits: 200 g Gur (jag­gery): to taste Black rock salt: to taste Roasted jeera (cumin): to taste Wash the fruits well. Use a blender to separate the pulp from the seeds. Strain through a sieve re­peat­edly to ex­tract the max­i­mum amount of juice from the fruits. Add cold wa­ter, gur, black salt and roasted cumin ac­cord­ing to taste. 200 g of fruits would make about four to six glasses of juice.

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