Ajwain Water
A warm, comforting herbal drink made with carom seeds, ginger, and a touch of jaggery and ghee. This traditional Indian concoction is often consumed postpartum for its digestive and healing properties.
For 4 servings
Gather and prepare ingredients
Peel and grate the ginger. Measure out the ajwain, ghee, and jaggery.
Boil water with ajwain and ginger
- In a medium saucepan, combine 4 cups of water, 2 teaspoons of ajwain seeds, and the grated ginger.
- Place the pan over medium-high heat and bring the mixture to a rolling boil.
TIPUsing a pan with a heavy bottom will help distribute the heat evenly.Simmer to infuse flavors
Once boiling, reduce the heat to low and let it simmer gently for 5-7 minutes. The water will become fragrant and turn a light golden color.
TIPDon't boil it for too long, as it can become bitter.Add ghee and jaggery
- Turn off the heat.
- Add the ghee and jaggery to the hot water.
- Stir continuously until both are completely dissolved.
Strain and serve warm
Carefully strain the water through a fine-mesh sieve into serving cups. Add a pinch of black salt for extra flavor if you like. It's best enjoyed warm.
TIPThis drink is meant to be sipped slowly while it's warm to get the most benefits.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a stronger flavor, you can lightly crush the ajwain seeds in a mortar and pestle before boiling.
- 2Adjust the amount of jaggery to your preferred level of sweetness.
- 3This water can be stored in a thermos to keep it warm for a few hours or refrigerated for up to 2 days. Reheat gently before serving.
- 4Ensure the ghee and jaggery are of good quality, as they are key for flavor and nutrition in this postpartum recipe.
Frequently asked questions
Yes, Ajwain water is considered very healthy, especially in Ayurveda. It's known to aid digestion, relieve bloating and gas, and is often recommended for new mothers during postpartum recovery.
