Pani for Pani Pur

By kishinchand

Ingredients

• 1 14oz TAMARIND PASTE
• WATER 5 TIMES THE AMOUNT OF TAMARIND PASTE (14OZ OX x 5)8 cups
• GREEN CHILLIES 40-45 GMS
• GINGER 30 GMS
• CORAINDER LEAVES 20 GMS (half bunch)
• MINT 40 GMS (1 BUNCH)
• GUR (BROWN SUGAR: JAGGERY) 200 GMS
• ROASTED CUMMIN POWDER 2-3 TSP
• SALT 1 1/2 TO 2 TSP TO TASTE
• BOIL AND THEN STRAIN
• CHILL

Preparation

Step 1

BLEND GREEN CHILLIES, GINGER, CORAINDER AND MINT LEAVES AND THEN ADD WATER ABOUT 1 CUP TO MAKE A PASTE
ADD THIS PASTE TO REMAINING WATER AND BOIL WITH JAGGERY
WHEN COOL STRAIN. kEEP IN REFRIGERATOR
WHEN SERVING SPRINKLE FRESH GROUND CUMMIN POWDER