Cumin (Jeera) Kashyam

Ingredients:

• 1 teaspoon Jeera
• 2 sp crushed palm jaggery (karupatti in Tamil)
• 2 cups of water

Method:

• This you can prepare and drink twice a week.
• Dry roast the jeera in a pan.
• Once the auroma comes add water and palm jaggery.
• Allow it to boil and let it reduce to 1/2.
• Drink as it is or you can add a sp butter.
• You can drink as per your wish.
• That is you can drink this kashyam very hot or hot.

Notes:

• You can add normal jaggery if you dont like pam jaggery; but best is palm jaggery.
• Even you can add sugar.