Photograph of the finished Sattu sharbat

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Sattu sharbat

10 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Roasted chickpea flour sattu Roasted chickpea flour sattu 240 g
  • Photograph of Kala Namak Black Salt Kala Namak Black Salt 12 g
  • Photograph of Lime Lime 4
  • Photograph of Sugar Sugar 100 g
  • Photograph of Cumin seeds Cumin seeds 12 g
  • Photograph of Mint leaves Mint leaves 48 g
  • Photograph of Salt Salt 8 g

Method

  1. 1 Roast cumin seeds in a dry pan, then grind them into a fine powder.
  2. 2 Sift the saturates to remove any lumps before mixing.
  3. 3 Pour a little cold water into the flour and stir until it forms a smooth, thick paste.
  4. 4 Beat the flour until it forms a thick paste before diluting it; adding too much water right away will cause the flour to clump.
  5. 5 Add cold water along with lemon, sugar, black salt, and cumin powder.
  6. 6 Add the gently crushed mint leaves and ice cubes, then drink immediately before the powder settles.
Start cooking