Jaljeera is a refreshing, sweet, and salty Indian spiced beverage made with fresh coriander, mint, and lime, and spiced with earthy and tangy spices including cumin, black salt, pepper, and chaat masala.
Here's a 5-minute blender recipe for this cumin-spiced lemonade, that is known for it's cooling and digestive benefits.
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Growing up in New Delhi, our summers were incomplete without Jaljeera. I still remember having it regularly from the street carts selling this tangy, spicy drink outside my college campus.
My dad and I loved it so much that we often made it at home too. Most of the time we used a store-bought Jaljeera powder, but some days we went the extra mile and made it from scratch!
Today I'm sharing my easy 5-minute blender recipe for homemade Jaljeera- two ways! I'll show you how to make a fresh herb paste for Jaljeera, along with an alternate way of making Jaljeera powder with dry spices and herbs. You can store it for months and enjoy this drink whenever the craving strikes!
Another popular Indian lemonade: If you enjoy this recipe, I highly recommend trying Nimbu Pani / Shikanji- another popular Indian beverage with sweet, salty and tangy flavors.
What is Jaljeera?
The word Jaljeera is a combination Hindi word: Jal + Jeera. Jal, means water and Jeera means cumin, so Jaljeera literally means 'cumin water'. Also known as Jaljira, it is made with fresh lime, coriander and mint, and is seasoned with cumin, chaat masala, and dry mango powder. A touch of sugar brings the whole drink together!
Think of it as a cumin and herb spiced lemonade! This popular north-Indian drink is known for it's cooling and digestive properties, and for that reason it's a must-have during summers.
Jal Jeera Benefits
- Jal jeera is not only refreshing on a hot summer day, but the combination of mint, lime, sugar and salt keeps the body hydrated and helps maintain body temperature.
- It also aids in digestion and sometimes helps reset an upset stomach or acidity.
- Jeera water is also known to jump-start body's metabolism and balance blood sugar.
Ingredients- Notes & Substitutions
Fresh herbs, limes and cumin are the star ingredients in this recipe. Garnishes like fresh mint and boondi are optional. Let's take a look at ingredient notes and possible alternatives:
- Lime: Pick bright green plump limes with a firm but thin skin to get the most juice. Feel free to use lemons instead, just discard their seeds.
- Fresh Herbs: Fresh mint and cilantro are key to getting that refreshing taste. If you're not a fan of cilantro, substitute that with an equal quantity of mint.
- Spices: Here is what we need:
- Roasted cumin powder: Make your own using this easy 10-minute roasted cumin powder recipe or look for it in your local Indian store or online (amazon).
- Himalayan salt: Also known as kala namak (black salt). Feel free to use rock salt instead. If using regular salt, use half the quantity.
- Black pepper: Fine ground black pepper adds a subtle heat to this drink. Reduce or skip to keep it mild.
- Chaat masala and mango powder: These two add the iconic tangy flavors. Look for them in your local Indian store or on amazon. If you cannot find it, substitute with an equal quantity of fresh lime juice.
- Water: I recommend using ice cold water so you don't have to use ice. That preserves the taste without diluting it. Feel free to use club soda instead to make jaljeera soda.
- Sugar: Just a little bit of sugar brings all the flavors together. Feel free to skip it for a low carb jaljeera or substitute it with and equal quantity of erythritol or monk-fruit sweetener.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Jaljeera Powder
Even though you can find this readymade jal jeera masala mix in Indian stores and online, it doesn't match the freshness of homemade. I highly recommend using homemade roasted cumin powder as that makes a world of difference in this recipe.
How to Make and Store: Mix all the spices listed below, label, and store in an air-tight mason jar in a cool dark place for up to 6 months. Here are the Jaljeera Powder Ingredients- Makes about ¼ cup:
- Dry Mint Powder - 4 teaspoon
- Roasted Cumin Powder - 2 teaspoon
- Ginger Powder - 1 teaspoon
- Black pepper Powder - ½ teaspoon
- Dry mango Powder - 1 teaspoon
- Chaat Masala - 1 teaspoon
- Himalayan salt or black salt - 2 teaspoon
- Sugar - 1 teaspoon
To Make Jaljeera from powder: Mix ½-¾ teaspoon spice mix in a glass of chilled water. Stir in 2 teaspoons of freshly squeezed lime juice (or lemon), garnish, and enjoy!
How to Make Jaljeera
Here are the step-by-step instructions and photos for making Jaljeera from scratch:
Method 1: Using fresh Jaljeera paste
Step 1: Wash and dry mint and coriander leaves. Add them to a blender along with ginger, lime juice, and all the spices.
Step 2: Blend into a smooth paste adding 2-3 tablespoons of water as needed.
Step 3: Transfer the paste in a large bowl or pitcher. Add water and give it a stir. Refrigerate for 3-4 hours before serving. For serving, pour it in a tall glass, garnish with boondi (if using). For a smooth texture, strain it using a fine mesh sieve.
Method 2: Using Jaljeera powder
Mix ½-¾ teaspoon spice mix in a glass of chilled water. Adjust the taste to your liking. Stir in 2 teaspoons of freshly squeezed lime juice (or lemon), garnish with mint (optional), and enjoy!
Serving Suggestion
You can taste some pulp in this drink due to the spice paste. For a smooth texture strain it using a fine mesh sieve.
Jaljeera is best served chilled. Keep it refrigerated until ready to serve. I love garnishing Jal jeera with boondi, the tiny deep-fried pearls made of chickpea flour.
The contrast between the crunchy boondi and the spicy drink is a really satisfying combination. You can also serve it without any garnishes.
Jaljeera Variations
- Jaljeera Soda: For Jaljeera Soda, replace half the water with club soda. Since soda loses its effervescence the longer it sits, keep the jaljeera ready and add soda just before serving.
- Jaljeera Mojito: Add 1 oz of your favorite white rum or vodka to enjoy a Jaljeera cocktail. Here is the detailed recipe for Jaljeera Mojito.
How to Store
Jaljeera doesn't keep very well for a long time. Since it has fresh mint and coriander, it can turn bitter if kept for too long. You can refrigerate it for up to 1 day.
Can you freeze Jaljeera? I do not recommend freezing Jaljeera. It tastes best when made fresh.
Recipe Tips & Notes
- Lime: Pick fresh juicy limes to get the most juice and flavor. If using lemons instead, discard their seeds before assembling the drink.
- Fresh herbs: look for bright green mint and cilantro. Use only the leaves of mint. As for cilantro, use the leaves and light green stem. If you don't like cilantro, substitute it with an equal quantity of mint.
- Use chilled water: Use ice cold water to get the best flavor as using ice might dilute the flavor of the Jaljeera paste.
- Chill for 2-4 hours: For best results, let Jaljeera chill in the fridge for 2-4 hours before serving.
- Make it the same day: Fresh mint tends to develop a bitter aftertaste if stored for long. For that reason, it is best to prepare this drink the day you are serving.
- Jaljeera powder: For a longer-lasting Jaljeera mix, prepare the Jaljeera powder instead. Use the recipe above and store it in an airtight mason jar and store it up to 6 months.
- Texture tip: You can taste some pulp in this drink due to the spice paste. For a smooth texture strain it using a fine mesh sieve.
Frequently Asked Questions
Follow the recipe and make the Jaljeera paste and chill in the refrigerator. Replace water with club soda and mix it in just before serving.
Since jaljeera contains fresh herbs, it stays good up to a day. Jaljeera powder stays good up to 6 months if stored in an airtight container in a cool dark place.
Popular Indian Drinks on the Blog
📖 Recipe
Jaljeera - Cumin Spiced Indian Lemonade
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Equipment
Ingredients
For Jaljeera Paste
- ½ cup fresh mint leaves only leaves
- ¼ cup fresh coriander leaves leaves and light green stem
- 1 inch piece ginger peeled
- 2 tablespoons lime juice or lemon
- 2 teaspoons roasted cumin powder homemade is recommended
- 2 teaspoons Himalayan salt or black salt adjust to taste
- 1 teaspoon amchur powder dry mango powder
- 1 teaspoon chaat masala
- ¼ teaspoon fine ground black pepper reduce to ⅛ teaspoon for mild
- 1 teaspoon sugar add to taste; skip for low carb
For Making Jaljeera
- 2 cups water or chilled lemon-lime soda
- Fresh mint leaves for garnish optional
- Boondi chickpea pearls- optional
Alternate Method- Make Jaljeera Powder Instead- Makes about ¼ cup
- 4 teaspoons dry mint powder
- 2 teaspoon roasted cumin powder
- 1 teaspoon ginger powder
- ½ teaspoon black pepper powder
- 1 teaspoon dry mango powder
- 1 teaspoon chaat masala
- 2 teaspoon himalayan salt kala namak
- 1 teaspoon sugar
Instructions
Jaljeera from Fresh Herb Paste
- Wash and dry mint and coriander leaves. Add them to a blender along with ginger, lime juice and all the spices.
- Blend into a smooth paste adding 2-3 tablespoons water as needed.
- Transfer the paste in a large bowl or pitcher. Add water and give it a stir. Refrigerate for 3-4 hours before serving.
- For serving, pour it in a tall glass, garnish with boondi (if using). For a smooth texture, strain it using a fine mesh sieve.
Jaljeera using pre-mixed powder
- To make Jaljeera: Mix ½-¾ teaspoon spice mix in a glass of chilled water. Adjust taste to your liking. Stir in 2 teaspoons of freshly squeezed lime juice, garnish with mint (optional) and enjoy!
Notes
- Lime: Pick fresh juicy limes to get the most juice and flavor. If using lemons instead, discard their seeds before assembling the drink.
- Fresh herbs: look for bright green mint and cilantro. Use only the leaves of mint. As for cilantro, use the leaves and light green stem. If you don't like cilantro, substitute with an equal quantity of mint.
- Use chilled water: Use ice cold water to get the best flavor as using ice might dilute the flavor of the Jaljeera paste.
- Chill for 2-4 hours: For best results, let Jaljeera chill in the fridge for 2-4 hours before serving.
- Make it the same day: Fresh mint tends to develop a bitter aftertaste if stored for long. For that reason it is best to prepare this drink the day you are serving.
- Jaljeera powder: For a longer lasting Jaljeera mix, prepare the Jaljeera powder instead. Use the recipe above and store it in an airtight mason jar and store it up to 6 months.
- Texture tip: You can taste some pulp in this drink due to the spice paste. For a smooth texture strain it using a fine mesh sieve.
SHEELA JANI says
Excellent recipe
Ideal for hot summer days
Aneesha says
I agree 100% 🙂 So glad you enjoyed it!