Crush 6 ginger slices, 16 mint leaves and 2 tsp saunf with 6 tsp jaggery in a jug.
Stir in 120 ml kokum syrup and 1 tsp cumin powder.
Add 800 ml cold water and plenty of ice, and stir until the jaggery dissolves.
Pour into four glasses.
Serve with a Konkan fish-fry lunch.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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