#Bohra’s Gol Paani (Jaggery Water Drink)
While sharing meals at Iftar table or thaal, one beverage that quintessentially hit many Bohra households are the glasses of Gol Paani; stirred, poured and passed from one person to the other. Gol Paani literally means a refreshing drink made of jaggery and water with sabja seeds (basil seeds) quivered in to provide cooling sensation to the stomach after a day-long fast. Surprisingly, unlike many Bohra dishes, I haven’t grown up consuming Gol Paani until before my marriage though I have come across many people in the mosque carrying it in their tupperwares and would occasionally have a sip or two.
It is a tradition in my house – the one we have been following for last many years.
As Ramadan approach, I stock on jaggery, sabja seeds and lime and mint. We drink it every day so it really helps in making a quantity more than we need for a day that can be stocked well in the refrigerator for a couple days more.
Since it isn’t made in many households other than that of few Bohras and even Arabs, mainly coming from the Western region of India constituting Bombay, Gujarat and Rajasthan & Africa, I suggest you give this recipe a try. Gol Paani is a super revitalising drink on hot sunny days, whether fasting or not.
It is preservative and cholesterol free and is absolutely healthy because of it’s ingredients. Jaggery is known to cool down body temperatures and provides instant energy, the one we certainly need during Ramadan after abstaining from food for more than 12 hours a day; water keeps the body hydrated and takmaria/sabja seeds popularly used in Indian Faloodas, is excellent for digestion in hot climate. Though it may sound like a medicinal drink, this elementary beverage is a great party pleaser the guests are bound to fall in love with and sure will be gone in few seconds.
With so many evolutions and fads going around with what is best suited for the bodies with people jumping up and down with something new each day- detox, kale and likes; a simple homemade drink with natural ingredients is what we really need. Like how they did in olden days. With no trends to follow. And to live simple.
Gol Paani
- Jaggery – 1/2 cup (small cubes or grated). If your ghor is not very sweet adjust to your taste
- Water – 1 litre
- Takmaria / Sabja seeds – 2 tbsp
- Lime juice – 2-4 tbsp (optional)
- Saunf powder
- Rock salt pinch
- Mint leaves – a few, for garnishing as it gives soothing freshness nd is cool for stomach.
Method –
In a large steel pot, place grated jaggery and just melt with water over heat little. Let sit till jaggery melts. Then pls sieve the water without stiring as u will find sand or any unfamiliar grits at bottom.
Now is the part which makes the Gol Paani cool ~ put into container with lid & shake shake shake... very much (our parents used to mix from one jug to other 40×) (I am making this in liquidizer so everythi g gets mixed properly and NO shaking:) Add more water as needed to adjust the sweetness.
Just before making the juice, soak takmaria seeds (optional) in 1/4 cup water and let it rise – will look sticky when done. Add mint, lime juice (optional), Rock salt little, Saunf powder and takmaria seeds in jaggery water. Give a good stir and do a taste test.
Serve cold.
