Heat 1 medium-sized glass of water in a pan. Add betel leaves, mint and sugar to the boiling water.
Let it cook till the leaves are tender.
Cool the mixture, blend in the mixer and strain.
Add a pinch of cardamom powder.
Serve in a glass with a piece of ice cube.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.