Sonth Panak ( Ginger Tingler) - cooking recipe

Ingredients

4 tablespoons jaggery, grated
600 ml chilled water
1 teaspoon lemon juice
1 teaspoon ground ginger
4 black peppercorns, crushed
1/2 teaspoon cardamom powder

Preparation

Stir the grated jaggery into the water until it has dissolved.
Add all the other ingredients and stir well.
Strain out the liquid through a fine sieve (optional).
Serve chilled.