From being a mouth freshener to masala for desi tadka, Indians consume saunf on a daily basis. But did you know saunf is consumed as a coolant as well?
1/2 cup Fennel seeds (saunf) 2 green cardamoms 2 cloves 5-6 black peppercorns 15-16 fresh mint leaves 4 tbsp low calorie sweetener Black salt to taste Salt to taste 2 tsp Roasted fennel powder Ice cubes as required
Heat a deep non-stick pan, add 3 cups water, fennel seeds, green cardamoms, cloves, black peppercorn, and mix. Cook for 15-20 minutes on a medium heat.
Strain the mixture in a non-stick pan, add sweetener and cook till it melts. Take the pan off the heat and allow the syrup to cool completely
To make one portion, take a glass and add ½ tbsp fennel syrup, fresh mint leaves, black salt, salt, ½ tsp roasted fennel powder, ice cubes and pour a cup of water. Mix and serve.