CHINCHECHA SHARBATIngredients¾ cup tamarind¾ cup chopped jaggery¼ tsp black salt¼ tsp roasted cumin powderIce cubes as required Method1. Soak the tamarind in 1½ cups water in a bowl for 25-30 minutes.2. Strain the tamarind through a fine strainer, and squeeze to extract the pulp in another bowl. Add jaggery and mix till it melts.3. Add black salt, and roasted cumin powder and mix well. This is the tamarind syrup. 4. Add 2 tbsps of the tamarind syrup in a serving glass. Add ice cubes and top up with chilled water. Mix and serve immediately. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #ChinchechaSarbat #चिंचेचं सरबत #TamarindCooler #ImliCooler #SummerRecipessanjeev kapoor,sanjeev kapoor recipe,sanjeev kapoor recipes,khana khazana,chef sanjeev kapoor,khana khazana recipes,masterchef sanjeev kapoor,indian recipes,recipes of india,master chef,how to cook,indian food,recipes,quick recipes,easy recipes,chincheche sarbat,tamarind sarbat,tamarind cooler,tamarind juice,imli juice,imli cooler,summer recipes,summer cooler,tamarind recipes,चिंचेचं सरबत,maharashtrian cuisine,chincheche panha,tamarind panna