Simmer 1 bruised lemongrass stalk, 1 ginger slice and 1 green chilli in 120 ml water for 4 minutes, then cool.
Strain and stir in 110 ml coconut milk, 2 tsp kokum syrup and 0.5 tsp salt.
Chill and serve in a steel tumbler.
A new-wave sol kadhi to serve in small glasses before dinner.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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