Authentic Pudina Recipe – Mint & Fennel Summer Cooler Concentrate

Last Updated on 4 months by Neha Deshmukh

Authentic Pudina Recipe – Mint & Fennel Summer Cooler Concentrate

Introduction

Summer in India… just the thought brings back memories of scorching heat and a desperate need for something cool and refreshing! Growing up, my Dadi (grandmother) always had a secret weapon against the heat – a big jar of homemade pudina (mint) concentrate. It wasn’t just a drink; it was a little piece of summer happiness. I’m so excited to share her recipe with you – a vibrant, flavourful Pudina and Fennel Summer Cooler Concentrate that’s perfect for beating the heat. It’s surprisingly easy to make and will keep you refreshed all season long!

Why You’ll Love This Recipe

This isn’t your average mint cooler. The addition of saunf (fennel seeds) adds a lovely aromatic complexity, and using mishri (rock sugar) gives it a unique, subtle sweetness. It’s a traditional recipe, packed with flavour, and so much more satisfying than store-bought options. Plus, making a concentrate means you can whip up a glass of cool refreshment in seconds!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup pudina (mint) leaves
• ½ cup cold water
• 2 tbsp saunf (fennel seeds)
• 1 cup mishri (rock sugar)
• 1 liter water
• ½ tsp cumin powder
• 1 tsp pepper powder
• 1 tsp chaat masala
• 1 tsp kala namak (black salt)
• 3 tbsp lemon juice
• ½ tsp green food colour (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Pudina (Mint) – Freshness and Variety

Fresh mint is key here! Spearmint is the most commonly used, and what I prefer for this recipe, but you can experiment with other varieties like peppermint for a stronger flavour. Look for bright green leaves, avoiding any that are wilted or bruised. About 100g of fresh mint leaves is roughly equivalent to 1 cup packed.

Saunf (Fennel Seeds) – Regional Variations & Benefits

Saunf isn’t just about flavour; it’s also known for its cooling properties, making it perfect for a summer drink. In some regions, people lightly roast the fennel seeds before grinding for a more intense flavour. I usually skip this step, but feel free to try it! About 15g of fennel seeds is roughly equivalent to 2 tablespoons.

Mishri (Rock Sugar) – Traditional Sweetener & Health Aspects

My Dadi always used mishri. It has a delicate sweetness and is considered to have cooling properties in Ayurveda. If you can’t find mishri, you can substitute it (see FAQs), but the flavour won’t be quite the same. 200g of rock sugar is roughly equivalent to 1 cup.

Kala Namak – The Unique Sulphurous Salt

Don’t skip the kala namak! It adds a unique, savoury depth that really elevates the flavour. It’s that distinctive black salt you often find in Indian street food.

Water Quality – Impact on Syrup Consistency

The quality of your water matters! Filtered water is best, as it will result in a clearer, cleaner-tasting syrup. Hard water can sometimes affect the consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the mint paste. In a mixer grinder, combine the mint leaves, ½ cup of cold water, and fennel seeds. Grind until you have a smooth, vibrant green paste.
2. Now, for the sugar syrup. Powder the rock sugar in a mixer grinder until it’s a fine powder.
3. In a kadai (Indian wok) or a large pot, combine the powdered sugar with 1 liter of water. Stir over medium heat until the sugar is completely dissolved.
4. Once the sugar is dissolved, add the mint paste to the sugar-water mixture. Bring to a boil and let it simmer for about 8 minutes, or until the syrup thickens slightly – it should feel a little sticky to the touch.
5. Time for the spices! Add the cumin powder, pepper powder, chaat masala, and kala namak. Give it a good mix to ensure everything is well combined.
6. Remove from heat and let the syrup cool down a bit. Once cooled, stir in the lemon juice and green food colour (if using).
7. Finally, pour the concentrate into a clean glass jar. It will keep for up to 3 months in the refrigerator!

Expert Tips

• Don’t overboil the syrup, or it will become too thick.
• Taste the syrup as it cools and adjust the spices to your liking.
• A fine-mesh strainer can help remove any remaining mint particles for a smoother concentrate.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Sugar-Free Option

You can substitute the mishri with a sugar-free sweetener like stevia or erythritol. Adjust the quantity according to the sweetener’s instructions.

Spice Level Adjustment

My friend, Priya, loves a little extra kick! She adds a pinch of cayenne pepper to her concentrate. Feel free to experiment with different spice levels.

Festival Adaptation – Ramzan/Iftar Special

During Ramzan, this cooler is a lifesaver after a long day of fasting. My family loves adding a splash of rose water for an extra fragrant touch during Iftar.

Concentrate Consistency – Adjusting for Preference

If you prefer a thicker concentrate, simmer for a few minutes longer. For a thinner concentrate, add a little more water.

Serving Suggestions

Now for the fun part – enjoying your creation!

Sabja Seeds & Lemon – Classic Combinations

The classic way to serve this is by mixing 3 tablespoons of the concentrate with 2 tablespoons of sabja seeds (soaked in water for at least 30 minutes), a squeeze of lemon juice, a few ice cubes, and chilled water.

Pudina Cooler with Soda

For a fizzy treat, mix the concentrate with soda water and a lemon slice.

Pudina Cooler with Milk – A Creamy Delight

My kids love this! Mix the concentrate with chilled milk for a creamy, refreshing drink.

Storage Instructions

Maintaining Concentrate Quality

Store the concentrate in an airtight glass jar in the refrigerator. This will help preserve its flavour and colour.

Freezing for Longer Storage

You can also freeze the concentrate in ice cube trays for longer storage. Once frozen, transfer the cubes to a freezer bag.

FAQs

What is the best type of mint to use for this recipe?

Spearmint is the most traditional and readily available. However, peppermint will give a stronger mint flavour if you prefer.

Can I use regular sugar instead of rock sugar? What adjustments should I make?

Yes, you can! Use about ¾ cup of granulated sugar for every 1 cup of mishri. Regular sugar dissolves more easily, so you might need to simmer the syrup for a shorter time.

How can I adjust the sweetness level of the concentrate?

Simply add more or less mishri to suit your taste. Remember to taste as you go!

What are the health benefits of fennel seeds in this cooler?

Fennel seeds are known for their digestive properties and cooling effect on the body, making them perfect for a summer drink.

How long does the prepared Pudina cooler (mixed with water/sabja) stay fresh?

It’s best to drink it immediately. However, it can stay fresh in the refrigerator for up to 24 hours, but the sabja seeds will continue to absorb liquid.

Can I make this concentrate ahead of time for parties?

Absolutely! You can make it up to a month in advance and store it in the refrigerator. It’s a lifesaver when you’re entertaining!