Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) | How to make Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water)

By Taruna Deepak  |  3rd May 2016  |  
4.7 from 3 reviews Rate It!
  • Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water), How to make Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water)
Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water)by Taruna Deepak
  • Prep Time

    15

    mins
  • Cook Time

    2

    mins
  • Serves

    3

    People

147

3





About Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water)

We Indians use spices not just in our curries but also in our beverages! This popular non-alcoholic beverage is ideal for summers and is enjoyed as an appetizer and/or as a digestive. I have given it a pineapple twist to tone down the sour flavors of tamarind.

Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) is a popular aromatic and delicious dish. You can try making this amazing Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) in your kitchen. This recipe requires 15 minutes for preparation and 2 minutes to cook. The Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) by Taruna Deepak has detailed steps with pictures so you can easily learn how to cook Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) at home without any difficulty. Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) is enjoyed by everyone and can be served on special occasions. The flavours of the Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) would satiate your taste buds. You must try making Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) this weekend. Share your Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Taruna Deepak for inputs. In case you have any queries for Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) you can comment on the recipe page to connect with the Taruna Deepak. You can also rate the Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) and give feedback.

Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water)

Ingredients to make Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water)

  • 1 and 1/2 tbsp cumin seeds (dry roasted)
  • 1/4 tsp dry mint powder
  • 1/2 tsp degi mirch (I think sweet Paprika should work well too)
  • 8-10 Black Peppercorns, crushed
  • 1 pinch Asafoetida (Heeng)
  • 1/2 tsp Amchur (Dried & powdered raw green mangoes- easily available at Indian stores)
  • 1/2 tsp Black Salt (Kala Namak)
  • 1/2 tsp regular Salt or Sea Salt
  • 1 tbsp Tamarind Concentrate
  • 1- 1 and 1/2 tbsp Mint Leaves
  • 1 tbsp Cilantro leaves (Fresh Coriander)
  • 1 tbsp sugar (adjust in case you intend to not use pineapple juice)
  • Boondi to serve, optional (Tiny round puffed chick pea flour fritter balls. Available at Indian stores)
  • Water/ Sparkling water
  • Medium sized Pineapple (I could procure a little more than a cup of juice)

How to make Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water)

  1. Wash the mint and cilantro leaves. Keep them aside.
  2. Peel and slice the pineapple. Using a juicer, extract juice and strain it twice to procure clear pineapple juice.
  3. Grind the dry spices using a spice grinder, then add the tamarind paste, mint leaves and cilantro leaves.
  4. Using 3-4 tbsp of water, make a fine paste. Strain the paste twice so you have a clear concentrated paste. (I used a regular sieve for the first straining and a finely meshed one for the second). Transfer this to a pot or jug.
  5. In a measuring jar, add the pineapple juice and top the rest with water so that you have a total amount of 650 ml (approx) of liquid. Add sugar and stir well to dissolve.
  6. Pour this liquid in the concentrated paste and stir well. Jal Jeera is ready! Let it chill and sprinkle boondi before serving.

My Tip:

Note: Turn off the heat after roasting the cumin seeds and while the skillet is still hot, add a pinch of asafoetida and roast it for no more than 4-5 seconds in the residual heat. This will help reduce the strong pungent taste of asafoetida. I used freshly squeezed pineapple juice. In case you intend use store brought one, which might be much sweeter, you may need to omit sugar/ adjust the sourness. I recommend not adding ice cubes to the Jal Jeera since it will mellow down the flavors. Instead, chill the Jal Jeera in the refrigerator. And do not forget to stir it well before serving.

Reviews for Pineapple Jal Jeera (Sweet Sour & Tangy Cumin Water) (3)

Bindiya Sharma2 years ago

delicious! will try it out soon!!
Reply

Sukhmani Bedi2 years ago

yum!! love how it has pineapple in it
Reply

Madhulata Juneja2 years ago

Wow! This can work not only as a drink but as a pani puri water as well! fabulous recipe dear
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