Jeera pani – Cumin and tamarind drink

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Preparation and cooking time: 40 min


  • 6 oz (175 g) tamarind, broken into small pieces
  • 2 cups (475 ml) water
  • 3 tsp finely grated fresh ginger
  • 2 tsp cumin seeds, toasted and ground
  • 1/2 tsp garam masala
  • 3 tbs brown sugar
  • 1 pinch salt
  • 4 cups (950 ml) ice water crushed ice, mint leaves, and slices of lemon for garnish


1Boil the tamarind in the water for 15 minutes. Then extract as much juice and pulp from it as possible by forcing it through a strainer – several times if necessary. Add all the other ingredients to this juice, mix well, and let stand for 15 minutes. Then filter through a piece of cheesecloth. Chill.

2Melt a tablespoon of butter in a large saucepan over medium heat and stir-fry the rice Just before serving, dilute the juice with the ice water. Put crushed ice in each serving. Garnish with mint leaves and a slice of lemon or lime.

Do not forget to offer everything to Kṛṣṇa through His bonafide representative – His Divine Grace A.C. Bhaktivedanta Swami Prabhupāda



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