May 08, 2018
In a deep pan, melt jaggery.
Add pulp and cook on medium flame till mixture starts to thicken.
Add rest of the spices and simmer on low flame till thick. Cool and store in glass jars.
When you want to make the drink, add 1 tbsp of the crush, add chilled water and mint leaves and stir.
You may add black salt if required.
TIP: For 1 cup cooked mango pulp, boil 2-3 medium sized mangoes in water till soft. Cool, peel and remove seed. Mash or grind to the pulp.