Sikanjabeen Nanaee

A Sikanjabeen variant with added mint leaves for enhanced digestive effect.

Ingredients

Barg Pudina (mint leaves) 75 g; Khall / Sirka (vinegar) 400 mL; Qand Safed (sugar) 1 kg

Method of Preparation

Boil mint leaves in water on low flame and strain to collect the water. Add vinegar and sugar to the filtered water and cook on low flame till it reaches the required syrup (Qiwam) consistency. Cool and store in a bottle/glass jar. Serving: 20-50 mL mixed in water.

Health Benefits

Enhances palatability and digestive effect compared to plain Sikanjabeen; neutralizes the ill effects of excess yellow bile. Beneficial for nausea, vomiting, indigestion, cholera and diarrhea. Note: Diabetic patients should avoid it.