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!
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.
Note: The nutrition facts below are my estimates based on fresh spice paste. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.