Kala Khatta Drink

Ingredients

Note– Please read recipe notes in the end.

Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

In a pan add water, sugar, mint leaves and fennel seeds. Now let it simmer on medium heat for 4-5 minutes. Once done strain the water and let it cool down completely.
To make the kala khatta syrup in a pan add sugar and water. Now mix and let it simmer till the sugar dissolves completely.
Now add citric acid and mix well.
Further add roasted cumin powder, black pepper powder, black salt, regular salt and chaat masala. Mix and let it simmer on medium heat for 4-5 minutes or until the syrup becomes slightly thick.
Once the syrup becomes thick it will have a sticky honey type consistency.
At this point add the food colour and cook for another minute. Do not over cook as it will thicken once it cools down.
When done let the kala khatta syrup cool down completely. Transfer it in a clean and dry glass bottle and you can store it in a refrigerate for upto 3 months.
To serve the drink in a bowl or jug add the mint and fennel seeds water we prepared earlier. Now add the soaked sabja seeds, few mint leaves, lemon juice and ice cubes.
Serve the delicious kala khatta drink immediately.

If you don’t have citric acid then you can replace it with 2 tablespoons of lemon juice. Add the lemon juice in the end once the syrup is prepared.
Do not over cook the kala-khatta syrup because when you will store it in the refrigerator the syrup will thicken.