Jal Jeera - Indian Tamarind & Cumin Cooler

Ingredients (Makes 6-8 Servings)

1 cup tamarind pulp (see notes)
2 tbsp roasted jeera (cumin seeds)
1/4 cup fresh mint leaves
18-20 fresh cilantro leaves
1/2 tbsp kala namak (black salt, substitute with table salt)
1 serrano chilli (de- seeded , if desired)
2 tbsp red chilli flakes (adjust to tolerance)
3" fresh ginger shoot, peeled & roughly chopped
5 tbsp granulated sugar
1 cup water
Table salt (to adjust)
5 cups water, cold

To Garnish - crushed ice, boondi, mint leaves (optional)

Method :-

Tip everything except table salt & 5 cups of water into your blender. Blend for 2-3 minutes until you get a smooth but runny paste. 
Place a colander over a large bowl & sieve the paste through it. 
Note - I sieve the paste a couple of times to obtain a clear(er) drink. Place the collected paste into a jug, top with 5 cups of water. Adjust the salt.
Chill till ready to serve.

Before serving, stir thoroughly, pour into glasses, garnish & serve.

Jal Jeera keeps fresh for 3-4 days, refrigerated. It can also be served as pani for indian street food- pani puri. 

Notes :-

Store bought tamarind paste can also be used in this recipe. The paste is more concentrated and way salty compared to home extracted version.
Adjust the quantity to your liking.
You can substitute tamarind pulp with fresh lime/ lemon juice. The taste differs from traditional recipe but still good. 
Place cumin seeds in a sauce pan and roast over medium heat.