- Serves
- 4
- Portion
- 200 ml
- Time
- Soak 1 h
- Texture
- Thin
- Season
- Spring–summer
- Dosha
- Vata
- Pitta
- Kapha
Pitta-cooling
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Fennel (saunf) | 1 tbsp | 8 g | 40 g | |
| Water | 3⅓ cups | 800 ml | 4000 ml | |
| Gulkand (rose-petal preserve) | 2 tbsp | 30 g | 150 g | |
| Rose water | 1 tsp | 5 ml | 25 ml | |
| Lemon juice | 2 tsp | 10 ml | 50 ml |
Method
How to cook it
Step 1: Soak fennel in water 1 hour; crush and strain.
Step 2: Whisk in gulkand and rose water.
Step 3: Add lemon; serve from a matka.
Nutrition
Per serving, estimated
31kcal
Energy
0.2g
Protein
0.2g
Fat
7.3g
Carbohydrate
0.6g
Fibre
0g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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