- Serves
- 4
- Portion
- 200 ml
- Time
- 10 min
- 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 |
|---|---|---|---|---|
| Khus (vetiver) essence / roots | 1 tsp khus essence / 5 g roots infused overnight | 5 g | 25 g | |
| Water | 3⅓ cups | 800 ml | 4000 ml | |
| Mishri / sugar | ¼ cup | 50 g | 250 g | |
| Lemon juice | 1 tbsp | 15 ml | 75 ml | |
| Rock salt (sendha namak) | pinch | 0.5 g | 2.5 g |
Method
How to cook it
Step 1: Infuse khus roots overnight in water (or use essence).
Step 2: Strain; dissolve mishri; add lemon and a pinch of salt.
Nutrition
Per serving, estimated
51kcal
Energy
0g
Protein
0g
Fat
12.8g
Carbohydrate
0g
Fibre
0.1g
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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