• 1 medium size Wood Apple, approx 700 gms by weight
• 200 gms Jaggery
• Juice of ½ a lime
• 1 tsp Black salt / kala Namak
• Springs of Fresh mint
• 4 glasses of Chilled water
• Ice cubes to serve

Crack open the Wood apple, scrap out its entire pulp using a spoon into a glass bowl/vessel. No need to discard the seed at this stage.

Fill up the bowl with 2 glasses of chilled water till the entire pulp is covered in water. Cover with a cling wrap and refrigerate until you are ready to serve, min 1 hr to max of a day.

Now when ready to serve, crush the jaggery by wrapping it in a clean kitchen towel and then pound it with a rolling pin.

Let the crushed jaggery soak with a cup of cold water. Take the soaked wood apple out from the fridge and mash the pulp so that it completely dissolves into the water.

Use a large strainer and strain the entire thick pulpy wood apple juice into a larger bowl, you may need to tap, stir, and press down the pulp with a spatula to completely extract the juice.

Discard the remaining seeds, fibres etc left in the strainer. To the juice stir in the dissolved jaggery liquid and the remaining chilled water. Stir well, you may pulse it in a blender for a smother consistency.

Stir in the lime juice and black salt, pour into your serving glasses, you may keep in the fridge for a couple of hours or straightaway serve after topping up with ice and a spring of fresh mint.

by Pak101.com (few years ago!) / 1713 views