Instructions

1. In a pan dry roast all the ingredients for the Sikanji other than the black salt, regular salt and the chaat masala. Roast with patience over low flame until slightly darkened and aromatic.
2. Remove from heat, allow to cool and transfer to a grinder jar. Add the black salt, regular salt and chaat masala to the mix. Grind the mix to a semi- coarse powder. You may also use the mortar and pestle if you have one at home. Store in an airtight container.
3. Crack open the hard shell of the Bael fruit and scoop out all the fibrous pulp into a bowl.
4. Add 2 cups of water to the pulp. Let it rest for 10 minutes or so. Next use your hand to mash the pulp thoroughly to separate and remove all the fibres and the seeds from the juice.
5. Pass the mixture through a sieve or fine mesh to enable drain out the juice of the Bael into a separate bowl. Press the pulp with the back of a spoon or ladle to extract every drop. Discard the remaining seed and fibres.
6. Now, distribute the juice in 3 or 4 tall glasses. The juice should fill no more than half the glass.
7. Add a few of the roughly chopped mint leaves, distribute the lemon juice, jaggery and 1/2 tsp each of the Sikanji masala. Stir vigorously to combine all the ingredients well.
8. Lastly add the ice cubes and top it all with the chilled fizzy Soda.
9. You may add some more Sikanji Masala on the top or a couple of mint leaves if you like. Sip and enjoy your soothing and cooling Bael Sikanji