Infuse Saffron-Heat or warm half a cup of water on the stove top or microwave. Crush the saffron strands between your finger tips into the hot water, cover and let infuse.

Grind Cardamom-Gently pound on the cardamom pods either with a rolling-pin or with a pestle and pry open the seeds with your fingers. Either grind the seeds fine in a mortar and pestle or on the counter with the rolling-pin.

Juice lemons If the lemons are refrigerated, let them come to room temperature before juicing for maximum juice or just sit them in warm water for 10 mins.

*in case you're using regular lemons: If you still find them hard after thawing, wrap them in a tissue or plastic bag and place on the floor. Roll them gently back and forth with your foot for about 10 secs. Why not with your palm? palm doesn't deliver the right amount of pressure that foot does I guess. I've always done this way (this is how it was done at home), it makes sure all of the juice is well extracted*. Unwrap and wash lemons well. Squeeze juice using a citrus juicer or just by hand.

Paanaka - Pour juice into a glass and add salt. Add enough sugar to fill the juice completely. Add saffron water, stir well or let sit for a bit until the sugar dissolves. Add some cold water and transfer to a large glass jug, pour remaining water, sprinkle ground cardamom as per your taste and stir well.

Taste and adjust water, sugar and cardamom before serving chilled. Sprinkle cardamom just before serving as otherwise it loses its flavor soon.