Back to 4 servings 1 ripe wood apple, about 2 medium, cracked open, pulp scooped out 1.5 cups cold water, divided 3 tablespoons jaggery or granulated sugar, adjust to taste 0.333 teaspoon ground cardamom, optional 0.25 teaspoon roasted cumin powder, optional pinch black salt or fine salt, optional 0.5 cup thick coconut milk, optional, for a creamy texture ice cubes, optional mint leaves or lime slices, for garnish
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1 Step 1: Crack the wood apple by tapping it firmly all over with a heavy object such as a rolling pin or hammer until the shell splits, then open it and scoop the sticky brown pulp into a bowl, discarding any hard bits.2 Step 2: Add 1 cup of cold water to the pulp and let it soak for 20 minutes, or cover and refrigerate for up to 8 hours for more juice.3 Step 3: Mash the pulp well with a spoon or veggie masher to break down the fibres.4 Step 4: Pass the mixture through a coarse strainer in portions, pressing and stirring with a spoon, adding the remaining 1/2 cup water gradually, until the fine pulp passes through and the seeds and coarse fibre stay behind.5 Step 5: Stir in the jaggery or sugar until dissolved, then add the cardamom, roasted cumin and salt if using, and taste.6 Step 6: Thin with a little more cold water if too thick, or add more sweetener if too tart.7 Step 7: For a creamy version, slowly stir in the coconut milk.8 Step 8: Pour into glasses over ice if desired, garnish with mint or lime, and serve immediately.getsaucepan.com/r/9b1bbabf-7572-52b8-ab6d-0abb146d0c49
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