Sombu thanni (fennel water)

Rinse the fennel seeds, then crush them lightly with the back of a spoon so they release their flavour.

Bring the water to a boil, take it off the heat, and add the crushed fennel seeds.

Cover and leave to steep for 10 minutes.

Strain into a jug. Stir in the jaggery if you want it faintly sweet, and the crushed cardamom if you have it.

Serve warm or at room temperature after a meal.