Phalsa sharbat

Phalsa (also known as Falsa), is a small berry fruit that comes from the shrub-plant Grewia asiatica and is native to India and South Asia. This fruit is full of anti-oxidants and is known for its high nutritional value. Bringing you this flavorful home-made drink to enjoy this summer!

Ingredients (Servings: 7-8 of 200 ml)

• Phalsa                                         250gm
• Sugar                                          6-8  tbsp
• Water                                          1Lit 
• Powder Roasted cumin seed      1/2tsp
• Black salt                                   1tsp
• Ice cubes or crushed ice             (to serve it chilled)
• Mint leaves                                (for decoration)

Method  

• Take Phalsa in a dish and wash thoroughly with water.
• Soak in water for 4 to 5 hours in bowl.
• Mash thoroughly with spoon and pour into other bowl through a strainer. 
  
  
• Continue straining through until pulp(mostly seeds) is remaining,
  keep adding a little amount of water slowly as needed to help with the straining process. Dispose of the leftover pulp. 
  
• Now Phalsa juice ready.
  

• Add sugar ,black salt and cumin powder and stir thoroughly and Phalsa syrup is ready.
• Keep it in fridge for cooling.

To Serve

• Take glasses as per your requirement.
• Add 1/4 glass of crushed ice, 1/4 Phalsa syrup and pour water.
• Decorated with mint leaves and straw.
• Serve  chilled.
  

आम का पना [Panaa: a drink made of raw mango]

                                    
                       

               आम का पना: 3 Cheers to Summer !
                                       An ideal drink for hot summer days as well as a great remedy for heat stroke and dehydration in summer season.

 Ingredients:

• Raw [green] mango  3 medium sized raw green mangoes
• Mint leaves  1 cup
• Roasted cumin seed  1 tsp
• Asafoetida  1 pinch
• Salt to taste
• Black salt to taste
• Sugar  1/2 cup
• Bundi  50 gms
• Water  4-5 cups

Method:

• Peel off mangoes and get the pieces with help of a knife.
• Pressure cook the mango pieces with 4-5 cup of water,salt and sugar till soft.
• Let pressure release,then take out mango pulp.
• Strain and mash the pulp.
• Grind the pulp to a smooth paste.
• Take the mango pulp mixture in a bowl.
• Grind mixture of mint leaves,black salt,asafoetids and roasted cumin seeds to get paste.
• Mix this mint paste with mango pulp paste.
• Keep stirring till a smooth mixture.
• Now mango panaa concentrate is ready.
• Let the mixture cool,then keep it in a fridge.
• When to be served,take a part of panaa concentrate,mix 3 times cool water,add crushed ice.

Garnish with bundi and mint leaves.