Jheera Kashaya

Jheera Kashaya

Jheera (Cumin seeds)

  • Heat a pan over medium heat.
  • Add the cumin seeds (jheera) to the dry pan.
  • Roast the cumin seeds until they turn slightly darker in color and release a fragrant aroma. This typically takes about 2-3 minutes. Stir continuously to prevent burning.
  • Once roasted, transfer the cumin seeds to a pot.
  • Pour water into the pot containing the roasted cumin seeds.
  • Bring the water to a boil over medium-high heat.
  • Allow the water to boil for approximately 5 minutes.
  • After boiling, remove the pot from the heat.
  • Strain the liquid to remove the roasted cumin seeds.
  • Pour the strained liquid into a cup.
  • Allow the Jheera Kashaya to cool slightly before consuming.

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